11⁄2 sheets frozen puff pastry, thawed
1 egg, lightly beaten 1 tblsp sesame seeds
1.2kg chicken thigh fillets, trimmed, cut into 3cm pieces
4 cloves garlic, crushed
Salt and pepper, to taste
2 tblsps olive oil
2 leeks, trimmed, halved lengthways, thinly sliced
200g shortcut bacon, chopped
2 tblsps chopped fresh sage leaves
3⁄4 cup white wine
11⁄2 cups pure cream
1tblsp Dijon mustard
11⁄2 tblsps corn flour
To make filling, toss chicken and garlic in a large bowl. Season. Heat oil in a large, deep frying pan over a medium to high heat. Add chicken in three batches. Cook, turning, until browned all over. Remove. Reduce to medium heat.
Add leeks, bacon and sage. Cook, stirring, for about 5 minutes, or until leeks are soft. Add wine. Reduce by half. Return chicken with cream and mustard. Simmer, covered, stirring occasionally, for about 10 minutes, or until chicken is cooked.
Add corn our blended with 2 tblsps water. Stir for about 5 minutes, or until boiling and thickened. Divide among six oven proof dishes (11⁄4-cup capacity). Place on an oven tray.
Cut 11⁄2 pastry sheets into six squares. Place one square on top of each dish. Press edges to seal. Brush with egg. Sprinkle with sesame seeds.
Cook in a very hot oven (220C) for about 20 minutes, or until pastry is golden. Serve.
TIP: Filling can be made up to two days ahead. Keep, covered, in the fridge. Reheat before placing in dishes
This recipe originally appeared on New Idea Food