The perfect party savouries and the kids will love them too. Using all fresh ingredients these pies are a delight on the tongue and a tantalising taste for the mouth.
Using a small amount of vegetable oil, sweat leeks and capsicum in a large pan, adding salt and pepper along with fresh thyme (approx 3 sprigs chopped) and 1 tspn cumin.
Remove from pan when soft.
Add diced chicken to the same pan on relatively high heat just to cook so chicken is tender.
Remove from pan and drain any oil and chicken juices from pan.
In a saucepan, melt 3 tbspns butter then add half cup plain flour to make a roux.
Keep stirring to cook flour out and add 3 cups milk continuously stirring to thicken.
Take pan off heat and add 3 tblspns cheese (any you like but I use goat's or tasty) and stir.
Return leek and capsicum mixture along with chicken to pan (use the same one as you cooked in before), then add sauce.
Cook on low heat for approx 10 mins then set aside to cool. Check for seasoning. Sometimes I add more salt and pepper and cumin if needed.
Once mixture has cooled place in the fridge and chill.
Using puff pastry, cut out with a cookie cutter (I use a glass) your bases for your pies.
Line them in your muffin tin and then using a smaller cutter, cut out tops.
Place mixture in pies. Don't over fill.
Whiisk an egg and brush edges of pies tops. Place on top and finish with egg wash over pie tops.
Pierce the top of the pies to allow steam to escape and sprinkle sesame seeds over the tops.
Cook in a preheated oven (place tin on a tray in oven so bottoms brown) and cook or 15mins or until tops are golden.
Mixture can also be frozen to use another day and also pies can be frozen once cooked.
If you are going to freeze pies for a later day do not brown them in the oven as much.
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