Step 1

Take the pastry out of the fridge 30 minutes before unrolling it and assembling the pies.Preheat the oven to 425 F/ 220 C/fan 200 C/ gas mark You will need 6 ramekins/mini pie dishes.

Step 2

To make the sauce in a saucepan melt the butter, add the flour and quickly whisk over a low/medium heat until the mixture becomes smooth. Add half of the milk, stock cube and thyme, increase the heat and cook until the mixture thickens whisking all the time. Pour in the rest of the milk and continue cooking and whisking until the sauce starts bubbling up. Remove from the heat, add the mustard, seasoning and sour cream and stir until smooth.

Step 3

In a large bowl combine the sauce with the chicken, asparagus and peas. Spoon the mixture into your ramekins stopping about 0.5 cm from the top.

Step 4

Unroll the pastry and cut out squares or circles. The shapes can, but don't have to be a little bigger than your dish. Place the pastry shapes over the pies pressing gently to seal along the rim and make a small cut to allow the steam to escape during cooking. Using a pastry brush thinly coat the top of the pastry with the egg mixture. Refrigerate the pies for 15 minutes.

Step 5

Place the pies on a large baking sheet leaving plenty of room in between and bake in the centre of the oven for 25 minutes. If the pies start to brown a little too much (after 20 minutes or so) cover them loosely with a large sheet of tin foil.

Step 6

Remove from the oven, set aside for 5 minutes, then serve.