Leek and chicken puff pies

Serves 6 Cakes, Bread and Pastries

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Method

Trim the leeks, slit down the top, dark-green section, then wash under the cold tap to remove any soil. Slice into 5mm rounds, discarding the very darkest tops. Put in a colander and rinse again.

Put the butter in a pan and sweat the leeks over a medium heat for 2 minutes, or until just wilted. Tip into a bowl and set aside to cool until needed.

Cut the chicken into 2cm pieces and toss in the seasoned flour. Heat the oil in the same pan and brown the chicken, a batch at a time, on both sides, then transfer to a plate. Fry the pancetta for around 4 minutes, until just cooked, and add to the chicken.

Wipe out the pan and put the leeks back in, along with the mustard and tarragon. Season with sea salt flakes and freshly ground black pepper. Add the creme fraîche, the chicken and pancetta and bring to a gentle simmer. Without letting it boil, cook for 8 minutes, or until the chicken is just cooked through. Tip into a bowl and set aside to cool completely.

Preheat the oven to 200C/ 180C F/Gas 6. Have 6 x 200ml ramekins at the ready. Put the pastry on a lightly floured surface. Stamp out 6 x 10cm circles (or a little larger than the tops of the ramekins) and lay on a tray. Chill for 20 minutes.

Using a knife, make 2 slashes in the middle of each pastry top. Divide the leek-and-chicken mixture among the ramekins, to come as close to the tops as possible. Lay the pastry over the top and crimp the edge a little. Brush with the beaten egg and cook for 25 minutes, or until the pastry is risen and golden.

Dust with freshly ground black pepper and serve immediately.