Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 clove garlic, crushed
  • 1 leek, sliced thinly
  • 1 fennel bulb, sliced thinly
  • 200 gram swiss brown mushrooms, quartered
  • 1/2 cup (125ml) dry white wine
  • 4 chicken breast fillets, chopped coarsely
  • 300 millilitre pouring cream
  • 1 tablespoon dijon mustard
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 2 sheets puff pastry
  • 1 egg, beaten lightly
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon sea salt flakes

Instruction

  • Preheat oven to 200°C (180°C fan forced).
  • Heat oil in a large saucepan over medium heat, cook garlic, leek, fennel and mushrooms, stirring, for 5 minutes or until vegetables soften.
  • Stir in wine, bring to the boil. Reduce heat, simmer, 3 minutes. Add chicken and cream, bring to the boil. Reduce heat, simmer 10 minutes or until chicken is cooked through and sauce has thickened slightly. Stir in mustard and parsley.
  • Spoon filling into four 1½ cup (375ml) ovenproof bowls or dishes. Cut pastry sheets in half, trim halves into 12cm x 18cm (4¾-inch x 7¼-inch) rectangles. Place a pastry rectangle on each bowl, pressing down gently to seal. Brush pastry with egg. Using a small sharp knife, score five lines on each pastry lid at 2.5cm (1-inch) intervals; sprinkle tops wtih fennel seeds and salt.
  • Bake pies for 25 minutes or until pastry is puffed and golden.