Chicken, Leek & Mushroom Pies

Step 1: Preheat oven to 220C degrees.

Step 2: Heat oil in a frying pan over medium heat and add half the chicken and cook, stirring for 3 minutes or until golden and then transfer to a bowl using a slotted spoon and then repeat with remaining chicken.

Step 3: Add mushrooms, leek and garlic to pan and cook for 5 minutes or until leek is soft.

Step 4: Transfer to the bowl with the chicken, melt the butter in the pan and then add the flour, stirring constantly until smooth and cook for 1 to 2 minutes and then add white wine and simmer for 1 minute and then add the stock, cream and tarragon and simmer for 2 minutes or until the sauce has thickened slightly.

Step 5: Divide mixture between 2 (2 cup capacity) ovenproof pie dishes and top with a piece of pastry.

Step 6: Trim off excess and reserve and then brush pies with egg yolk and place on an oven tray.

Step 7: Using reserved pastry, cut out heart shapes (or any shape you like) and arrange on each pie.

Step 8: Using a small sharp knife poke 2 or 3 times into the top of the pastry for steam to escape.

Step 9: Bake for 20 minutes or until golden.