Makes 12

For The Filling

• 1 tbsp vegetable oil
• 1 leek, cleaned and finely chopped
• 2 garlic cloves, minced
• 1 carrot, grated
• 1 stick celery, finely chopped
• sea salt and black pepper
• 250 chicken mince
• 15g sage, finely chopped
• 6 hard-boiled eggs, peeled and halved
• 1 x 400g ready rolled short crust pastry
• 2 eggs, beaten, for egg wash
• fresh tomato sauce, to serve

1 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.
2 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.
3 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.
4 To Serve Serve with a fresh tomato sauce.

Text and image: Fairlady