1 egg, lightly beaten with 2 teaspoons water or milk, to make an egg wash
Method
Heat butter in a medium frypan and cook leek and garlic for 2 minutes or until soft
Add mushrooms and pancetta and cook for a further 5 minutes or until mushrooms have softened. Stir in sauce and chicken stock and stir until combined. Season to taste
Cut 4 circles of pastry 1 cm larger than the diameter of 4 oven-proof 1-cup capacity ramekins. Divide the filling between ramekins and top each with a circle of pastry and press edges to seal. Brush pastry with egg wash
Bake pies at 200°C for 15-20 minutes or until pastry is golden brown. Stand for 5 minutes before serving
Tips & Hints
For something heartier, try adding chopped cooked chicken to this pie filling.
