Chicken, leek and tarragon pies

Ingredients

2 Tbsp	Olive oil
650 g	Chicken mince (Main)
2	Leeks, chopped
1	Onion, chopped
2	Garlic cloves, crushed
3 tsp	Plain flour
½ cup	Chicken stock
⅔ cup	Cream
1 Tbsp	Tarragon leaves, chopped
1 to taste	Salt & freshly ground pepper
4 sheets	Shortcrust pastry, thawed
1	Egg, lightly beaten

Directions

1. Preheat oven to 190 degC.
2. Heat 1 Tbsp oil in large frying pan over high heat. Add the mince and cook, breaking up any lumps with a wooden spoon, for 4-5 minutes or until golden.
3. Remove from the pan and set aside. Add the remaining oil, leek, onion and garlic to the pan and cook for 2- 3 minutes or until softened.
4. Return the mince to the pan with the flour and stock and cook for 2 minutes or until thickened.
5. Stir through the cream, tarragon, salt and pepper and set aside.
6. Cut 4 x 20cm rounds from the pastry and use to line 4 x 10cm round lightly greased springform tins lined with non-stick baking paper.
7. divide the mince between the tins and fold over pastry to enclose. Brush with egg and bake for 40 minutes or until golden.

Tips and tricks: You can make the filling for the chicken pies up to 1 day beforehand. Place the mixture in the fridge until you're ready to make the pies. To test your chicken is cooked, insert a skewer into the thigh. If the juices run clear, not pink, it's cooked. Cover the chicken with aluminium foil and allow to rest for 10 minutes before carving.