Chicken, Leek and Mustard Pot Pies

Preparation

Cut the carrots into 2cm chunks. Cut the chicken breasts into 3cm chunks. Dissolve the cornflour in an equal amount of water. Chop the fresh flat-leaf parsley. Finely slice the leeks. Defrost the frozen puff pastry sheets. Beat the eggs.

Method

1. 1 Heat the oven to 200°C/400°F/ gas 6 (180°C for fan ovens).
2. 2 Heat the oil in a large saucepan. Add the carrots and chicken, then season. Cook for 5 minutes or until the chicken is opaque.
3. 3 Stir in the vinegar. Add mustard to taste and the remaining ingredients, except the leeks, and cook for 15 minutes or until the sauce thickens.
4. 4 Add the leeks and divide the mixture among individual 12cm ovenproof serving bowls.
5. 5 Unroll the pastry and cut into squares to fit over the bowls.
6. 6 Brush the rims of the bowls with beaten egg, lay over the pastry and press to seal, cutting off any excess pastry.
7. 7 Make a small slash in each of the pastry tops and brush with beaten egg.
8. 8 Bake for 20 minutes or until the pastry is puffed up and golden.