sheet frozen puff pastry, partially thawed

5 sheet frozen puff pastry, partially thawed

3/4 cup thickened cream

3 quarters cup thickened cream

1 tbs plain flour

1 tablespoon plain flour

20g butter

20 grams butter

1 leek, thinly sliced

1 leek, thinly sliced

1 onion, chopped

1 onion, chopped

2 cup shredded cooked chicken

2 cup shredded cooked chicken

1/2 cup chicken stock

1 half cup chicken stock

2 tbs olive oil

2 tablespoon olive oil

1 egg, lightly beaten

1 egg, lightly beaten

6 sprig thyme, leaves picked

6 sprig thyme, leaves picked



Step 1 of 2

Heat butter and oil in a saucepan over medium heat. Add onion, leek and thyme and cook gently for 10 minutes or until softened. Stir in flour and cook for 2 minutes. Stir in stock and cream. Bring to the boil, reduce heat and simmer for 10 minutes. Add chicken and stir through. Set aside to cool.

Step 2 of 2

Preheat oven to 220°C. Cut out 12 x 8cm-diameter circles from pastry for pie bases. Cut out 12 x 11cm-diameter circles for tops and place into the fridge to keep cool. Line a 12-hole medium muffin tin with larger pastry circles, pressing into the base and allowing the top edges to overhang. Fill with chicken mixture. Brush the pastry edges with a little egg. Top with smaller pastry circles and seal well, crimping the edges together. Brush tops with egg and cut slits in the top to allow steam to escape. Bake for 25 minutes or until golden and crisp. Serve.