Chicken and Leek Pies
1 chicken breast
1 1/2 cups chicken stock
25g butter
1 medium leek finely chopped
1 small celery stick finely chopped
1 tbsp plain flour
1 tsp Dijon mustard
1 tbsp finely chopped parsley
salt and pepper to taste
6 sheets puff pastry
1 egg yolk
2 tsp milk
flat leaf parsley to garnish
1. Grease muffin tins,
2. Place chicken and stock in a small pan, bring to boil, simmer covered for 10 mins. Remove from heat, cool chicken in stock. Remove chicken and chop finely, reserve 3/4 cup chicken stock disregard the remainder.
3. Melt butter in pan, add leek and celery cook and stir over low heat until vegies are soft. Stir in flour and mustard until combined, gradually add reserved stock stirring well until mixture boils and thickens. Add chicken and parsley, season with salt and pepper, mix well and cool.
4. Cut out pastry to fit tins, press into pan holes, divide chicken mixture amongst holes, top off with pastry lids, cut a hole into each lid, brush with combined yolk and milk mixture.
5. Cook in hot oven 200 C for 15 mins or until pastry is puffed and browned.
6. Serve warm pies decorated with parsley leaves.