Ingredients 1 Kilo Chicken Fillets 4 Leeks 2 Large Carrots I Medium Onion 500 gms Mushrooms 100gms Ham 3 Tblespoon Flour 600ml Thickened Cream 125gm butter 2 Sheets Frozen Puff Pastry,defrosted Salt and Pepper I Egg,beaten for glaze Sesame Seeds Method Wash the leeks very well to ensure they are clean of dirt or grit,chop them finely and set aside,peel and slice the carrots.mushroom,onion and chicken fillets. In a large frypan melt the butter and add the onion and carrot,cook till tender,add the leeks and chicken fillets ,reduce heat and cook till the leeks are tender,add the flour and cook 2 minutes then add the cream and reduce,make sure the cream does not boil or it will seperate,set aside . Place the cooked ingredients in a large pie dish and cover with puff pastry,trim the edges neatly and use any scraps of pastry to make decorations for the top,make two holes in the pastry top to ensure steam can escape ,brush the to with beaten egg and sprinkle with sesame seeds. Bake in a hot (180c) oven 30 mins or until puffed and golden.
