Chicken and leek pies

Step 1

Preheat oven to 200C. Heat oil a frying pan over high heat. Season chicken and cook, in batches, for 5 mins or until browned. Transfer to a plate

Step 2

Melt butter in same pan. Cook leek for 3 mins or until tender. Return chicken to pan with the wine. Simmer, uncovered, for 7 mins or until wine has almost evaporated. Sprinkle over flour. Cook, stirring, for 1 min. Stir in mustard, stock and spring onion. Bring to a simmer. Simmer, partially covered, for 5 mins or until thickened. Stir in sour cream. Season. Set aside for 15 mins to cool.

Step 3

Divide chicken mixture among four 1 1/2-cup (375ml) capacity ramekins. Cut 4 discs from pastry to cover top of pie dishes. Place pastry discs over chicken mixture, pressing down edges to seal. Brush pastry with egg. Bake for 20 mins or until pastry is puffed and golden. Serve with mixed salad leaves.