Heat oil in a large pan and sauté leeks, garlic, carrot and celery. Season well. Add chicken mince and cook, stirring, for 5 minutes. Stir through chopped sage. Allow to cool.Unroll the pastry on a floured surface. Cut out 12 x 12cm discs, using a plate or saucer as a template. Place half an egg on one side of each disc and cover with a spoon of mince. Fold over pastry to cover filling and pinch the edges together. Transfer to a lined baking tray.Place filled baking trays in the fridge for 10 minutes to rest. Cut a cross in the top of each pie to allow steam to release. Brush with egg wash. Bake for 20 minutes or until the pastry is cooked through and golden brown.
To Serve: Serve with a fresh tomato sauce.Words and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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