Instructions

1. Preheat oven to 200°C. Heat 2 Tbsp of the oil in a large wide saucepan over a medium heat. Add leek, mushrooms and Equal Spoonful and cook for 10 minutes or until leeks are softened and slightly caramelised. Remove from pan, put in a bowl and set aside.
2. In same pan, heat 1 Tbsp of the remaining oil. Add ½ of the chicken pieces and cook, turning occasionally, for 5 minutes or until golden and cooked. Transfer to bowl with mushroom and leek mixture. Repeat with remaining oil and chicken and set aside.
3. In same pan, melt butter. Add flour and cook, stirring continuously, for 2 minutes. Add stock, cream, mustard and thyme and cook, stirring, for 5 minutes or until sauce has thickened. Season with salt and pepper. Add peas and cook for a further 2 minutes, then remove from heat. Return chicken and leek mixture to pan and stir to combine. Set aside for 15 minutes to cool slightly.
4. Transfer mixture between six ramekins or oven-proof dishes. Cut pastry sheets into 6 discs, 3cm larger than the serving dish, reserving offcuts. Brush edge of each dish with a little of the beaten egg. Put pastry on top of each pie dish and push firmly to seal. Brush with the beaten egg.
5. Cut reserved pastry offcuts into strips, shapes or letters and use to decorate tops of pies. Brush decorations with a little of the remaining egg, then scatter tops with sesame seeds.
6. Bake for 30-35 minutes or until pastry is golden. Serve.