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Chicken and Leek Pies
Ingredients
  • 1 tbsp olive oil
  • 800g Coles RSPCA Approved Chicken Thigh Skinless Fillets, cut into 2cm pieces
  • 20g butter
  • 2 leeks, thinly sliced
  • ½ cup (125ml) dry white wine
  • 2 tbsp plain flour
  • 1 tbsp Dijon mustard
  • 1 cup (250ml) chicken stock
  • 2 spring onions, thinly sliced
  • 2 tbsp sour cream
  • 2 sheets frozen puff pastry, just thawed
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • Mixed salad leaves, to serve
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