Individual Chicken and Mushroom Pies

Method

1 Melt the butter in a small pan over a medium heat, add the flour and cook for 1 minute, stirring. Gradually add the stock and cream, stirring to combine. Cook for 5 minutes or until the sauce thickens. Season, stir in the mustard and lemon juice, then leave to simmer gently.

2 In a separate pan, melt a knob of butter and gently fry the onion,  mushrooms and carrots for 8 minutes. Add the wine, bring to the boil, then add this to the simmering sauce, stirring for 2 minutes. Add the chicken, ham, peas and parsley; remove from the heat and allow to cool.

3 Preheat oven to 200°C/180°C fan/Gas 6. Spoon the chicken mixture into 4 individual deep pie dishes. Roll out the pastry and cut out 4 pastry ‘lids' to fit the pie dishes. Top each dish with a puff pastry lid, making sure it's sealed around the edges.

4 Brush the pastry with beaten egg and bake for about 30 minutes or until puffed up and golden. Remove from the oven and serve immediately.

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