Ingredients
Method
1.Preheat oven to moderately hot 200°C (180°C fan-forced).
2.Heat oil in large saucepan, cook garlic, leek, fennel and mushrooms, stirring, until vegetables soften.
3.Stir in wine, bring to a boil. Reduce heat, simmer, uncovered, 3 minutes. Add chicken and cream, bring to a boil. Reduce heat, simmer, uncovered, about 10 minutes or until chicken is cooked through and sauce thickened slightly. Stir in mustard and parsley.
4.Meanwhile, place pastry quarters onto oven tray, brush pastry with egg then sprinkle with seeds, bake in oven about 10 minutes or until golden brown.
5.Divide chicken mixture among small serving bowls, top each with pastry, serve with rocket salad.
These pies taste wonderful with a fresh rocket salad dressed with 2 tablespoons lime juice, a tablespoon of olive oil and a clove of garlic. Combine this with 100g baby rocket leaves, ¼ cup coarsely chopped fresh flat-leaf parsley and ¼ cup fresh mint leaves. Sprinkle with 2 chopped green onions.
Note
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