8 (about 800g) chicken thigh fillets, cut into 2cm pieces 100g button mushrooms, quartered 1 leek, white part only, thickly sliced 1 garlic clove, crushed 1 tbs plain flour 1 tbs Dijon mustard 1 cup (250ml) chicken stock 1/2 cup (125g) sour cream 2 tbs drained green peppercorns 2 tbs chopped fresh tarragon 2 sheets (25cm) ready-rolled frozen puff pastry 1 egg, lightly whisked 1 tbs sesame seeds

Preparation

1. Preheat oven to 200°C. Heat a large non-stick frying pan over high heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown. Transfer to a plate. Add the mushrooms, leek and garlic and cook, stirring, for 3 minutes or until leek softens. Add the chicken and flour and stir. Add the mustard, stock and sour cream. Reduce heat to medium and stir until sauce thickens. Stir in peppercorns and tarragon.
2. Spoon the mixture among four 1 1/2-cup (375ml) ramekins. Use a 12cm-diameter pastry cutter to cut eight discs from pastry sheets. Use a 10cm-diameter pastry cutter to cut holes from 4 of the discs and reserve excess. Place the pastry borders on each ramekin. Place the 4 remaining 12cm discs on top to enclose filling.
3. Cut out leaf patterns from excess pastry and arrange on pies. Brush each pie with a little egg.
4. Sprinkle pies with sesame seeds. Place on an oven tray. Bake for 15 minutes or until pastry is puffed and golden.

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