Chicken, Leek & Mushroom Pies

Cooking Directions

• Heat the olive oil in a large heavy bottomed frying pan over a medium to high heat and add half the chicken. Cook until the chicken is browned all over and transfer to a plate. Repeat with the remaining chicken.
• Reduce the heat to a medium heat and add the butter, mushrooms and leek. Cook until soft and golden brown. Sprinkle in the flour and stir continuously for 1-2 minutes.
• Slowly add the stock to the pan and cook, stirring for 1-2 minutes or until the mixture is smooth and starts to thicken. Add the Bulla Cooking Cream, chicken (and juices) and thyme and reduce the heat to a low simmer. Add salt and pepper to taste. Stir occasionally for 10 minutes or until the mixture has thickened. Set aside and allow the mixture to cool.
• Using the pie maker cutters, cut 8 large shortcrust disks and 8 small puff pastry disks from the sheets of pastry. Gently place 4 pieces of shortcrust pastry into the pie maker and spoon a scant half cup of pie filling into each shell, being careful not to overfill. Top each pie with pieces of puff pastry, press down to join and brush with whisked egg.
• Turn the pie maker on and cook for 8-10 minutes or until golden. Repeat with remaining pastry disks until you have 8 pies.
• Serve with a green salad.