Step 1

Heat half the oil in a heavy-based saucepan over medium heat. Add the shallot and mushroom and cook, stirring, for 5 mins or until brown all over. Transfer to a heatproof bowl.

Step 2

Heat remaining oil in the pan. Cook chicken, in batches, turning occasionally, for 5 mins or until browned. Transfer to bowl with mushroom mixture. Add the bacon and garlic to pan. Cook, stirring, for 2 mins or until browned. Add carrot and celery and cook, stirring, for 5 mins or until browned. Return the chicken mixture to the pan. Stir to combine. Add flour and cook, stirring, for 1 min or until well combined. Add the wine or stock and bring to the boil. Stir in the tomato, bay leaves and thyme. Reduce heat to low. Cook, covered, for 40 mins or until the sauce thickens and the chicken is tender. Season. Cool slightly.

Step 3

Preheat oven to 200°C. Place the pastry sheets on a clean work surface. Use a 10cm pastry cutter to cut discs from the pastry, reserving excess. Use a 3cm heart-shaped cutter to cut shapes from reserved pastry. Spoon chicken mixture among six 11/2-cup (375ml) pie tins. Arrange pastry discs over the tins to enclose the filling. Whisk egg yolk and milk in a small bowl. Brush lightly over the pastry. Decorate with pastry hearts. Sprinkle with the sesame seeds, poppy seeds and chilli flakes, if using.

Step 4

Bake for 30 mins or until the pastry is golden brown and puffed.