Chicken and Mushroom Pies
2 tbsp olive oil
2 leeks, finely sliced
2 garlic cloves, crushed
340g/12oz boneless, skinless chicken thighs, cubed
300g/11oz mushrooms, sliced
1 tbsp plain (all-purpose) flour plus extra to dust
150ml/¼ pint/scant ⅔ cup double (heavy) cream
4 tbsp chopped fresh parsley
500g/1lb 2oz puff pastry
1 medium (US large) egg, beaten
salt and ground black pepper
1 Heat the oil in a pan, add the leeks and fry over a medium heat for 5 minutes. Add the garlic and cook for 1 minute. Add the chicken and cook for 10 minutes, stirring. Add the mushrooms and cook for 5 minutes. Stir in the flour.
2 Add the cream and bring to the boil. Cook for 5 minutes to make a thick sauce. Add the parsley and season with salt and pepper. Remove from the heat and leave to cool.
3 Roll out the pastry on a floured surface to a large square. Cut into four squares and brush the edges with water. Spoon the chicken mixture into the centre of each square. Bring each corner of the square up to the middle to make a parcel, leaving a small hole in the top. Brush with beaten egg and put on a baking sheet.
4 Preheat the oven to 200°C/400°F/Gas 6. Cook the pies in the oven for 30–40 minutes until golden brown.