Chicken and Leek Pie

Ingredients
 
2 tablespoons oil
2 medium leeks, finely sliced
500g minced chicken
2 tablespoons plain flour
1 cup (250ml) cream
¼ cup (60ml) water
½ cup 9125ml) chicken stock
440g tin corn
3 tablespoons fresh parsley
2 sheets ready rolled puff pastry, thawed
1 egg, lightly beaten
2 teaspoons, sesame seeds

Method




Preheat the oven to 210c.  Lightly brush a shallow 20 to 25 cm casserole dish with melted butter.  

Heat the oil in a pan, add the leek and cook, stirring for 5 minutes, or until softened.


Add the chicken mince and stir for 5 minutes or until just cooked, breaking any lumps.
 
Sprinkle the mince with flour and mix well.  Add the cream and water and stir over low heat until the mixture boils and thickens.  
 
Add the chicken stock, corn and parsley.
 
Season with salt and pepper, soon the mixture into the casserole dish.
 
Lay 1 sheet of pastry on a work surface, brush with egg and top with the other sheet. Put on top of the pie.  Trim or roll the edges and mark with a sharp knife.  Cut 3 steam holes in the top.
 
Brush with egg and sprinkle with sesame seeds.



Bake for 20 minutes.