1. Heat the oil in a medium, preferably non-stick, pan; cook the onion and garlic, stirring until the onion softens; add the chicken and mushrooms; cook, stirring, until the chicken changes colour; add the flour; cook, stirring, for 1 minute; gradually stir in the cream; cook, stirring, until the mixture boils and thickens; stir in the chives and allow the mixture to cool. 2. Pre-heat the oven to 200°C/180°C fan-forced/350°-375°F/4-5 gas mark; grease two 12-hole (2-tablespoons/40ml) deep flat-based patty pans. 3. Cut twenty-four 7cm/23/4" rounds from the shortcrust pastry; press into the pan holes; brush the edges with a little of the egg; spoon the chicken mixture into the pastry cases. 4. Cut 24 6cm/21/2" rounds from the puff pastry; top the pies with the puff pastry lids; press the edges firmly to seal; brush the lids with the remaining egg; sprinkle with sesame seeds; cut a small slit in the top of each pie. 5. Bake for about 20 minutes or until the pastry is lightly browned; leave the pies standing in the pan for 5 minutes before removing them. 6. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
