Chicken and Mushroom Pasties

• 1 medium Leek
• 2 cloves Garlic
• 200 g Button mushrooms
• 1 tbsp Olive oil
• 300 g Chicken thighs, boneless, skinless
• ½ tsp Fine sea salt
• 1 tsp Black pepper, freshly ground
• 1 tbsp Dijon mustard
• 120 g Crème fraiche
• 320 g Shortcrust pastry, ready-rolled
• 1 Egg

1. Heat the oven to 200°C (390°F) and put a baking tray inside to heat up. Trim the leek, then slice it finely and rinse well. Peel and crush the garlic, and slice the mushrooms.
2. Heat the olive oil in a large frying pan over a medium heat. Add the leek with a pinch of the salt and cook for 4 to 5 minutes until softened. Stir in the garlic for 30 seconds, then add the mushrooms and cook for 6 to 8 minutes until their liquid has evaporated and they are lightly golden.
3. Add the chicken and cook for 6 to 8 minutes, stirring, until the pieces are cooked through and no longer pink. Season with the remaining salt and most of the black pepper, reserving a pinch for finishing. Take the pan off the heat and stir in the Dijon mustard and crème fraiche until creamy, then leave to cool for 5 minutes so it does not melt the pastry.
4. Unroll the shortcrust pastry and cut it into 4 rounds (about 14 to 16 cm). Beat the egg in a small bowl. Spoon the filling onto one half of each round, leaving a 1.5 cm border, then brush the border with egg and fold over to make a half-moon.
5. Crimp the edges firmly to seal, then brush the tops with the remaining egg and sprinkle with the reserved black pepper. Carefully transfer the pasties to the hot tray. Bake for 20 to 22 minutes until deep golden and piping hot through.
6. Rest the pasties for 5 minutes before serving so the filling settles. Serve warm, or cool completely for packing.

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