Pepper Chicken Pies
1.5 hrs
Dinner, Lunch

800g Country Range fillets
100g mushrooms
1 garlic clove
1 tbs plain flour 
1/2 cup sour cream 
2 tbs peppercorns 
2 sheets puff pastry 
1 egg, whisked 
1 tbs sesame seeds

Preheat oven to 200°C. Add the chicken and cook, turning occasionally. Transfer to a plate. Add the mushrooms, leek and garlic and cook, stirring, for 3 minutes. Add the chicken and flour and stir. Add the mustard, stock and sour cream. Reduce heat to medium and stir until sauce thickens. Stir in peppercorns and tarragon.
Spoon the mixture among four 1 1/2-cup (375ml) ramekins. Use a 12cm-diameter pastry cutter to cut eight discs from pastry sheets. Use a 10cm-diameter pastry cutter to cut holes from 4 of the discs and reserve excess. Place the pastry borders on each ramekin. Place the 4 remaining 12cm discs on top to enclose filling.
Cut out leaf patterns from excess pastry and arrange on pies. Brush each pie with a little egg. Place on an oven tray. Bake for 15 minutes or until pastry is puffed and golden.