Chicken & Leek Pie

Add 1 ½ cups flour, salt, and sugar to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.

Scatter butter cubes over flour and process for about 15 seconds.

Scrape bowl, then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed.

Add 4 tablespoons and pulse again. Keep adding more water until a dough ball forms.

Remove dough and form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour.

In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens.

Roughly dice chicken and add to pan. Cook over high heat until chicken is browned.

Mix cornflour & stock together and add to chicken mixture. Add cream. Reduce heat to medium & stir for a few minutes or until sauce thickens.

Add salt & pepper to season.

Set aside to allow mixture to cool.

Roll out pastry and line individual pie dishes, add chicken mixture then cut a disk for the top of the pie.

Using a folk press edges down. Cut off excess pastry on the sides.

Pierce the top with a knife, brush on egg mixture and sprinkle with sesame seeds.

Place pies in the oven and bake until golden.