Chicken And Mushroom Party Pies

• 1 tablespoon olive oil
• 1 small brown onion, finely chopped (80g, just under 3 oz)
• 1 -2 garlic clove, finely chopped
• 400 g mince chicken (for Australians) or 400 g just under 13 oz ground chicken (for Americans)
• 100 g mushrooms or 100 g just over 3oz mushrooms, finely chopped
• 2 teaspoons plain flour
• 3/4 cup cream (180ml or just under 6 fl.oz. )
• 2 tablespoons fresh chives, finely chopped
• 3 sheets ready-rolled shortcrust pastry
• 1 egg, lightly beaten
• 2 sheets premade puff pastry
• 2 teaspoons sesame seeds

1. Heat the oil in a medium, preferably non-stick, pan; cook the onion and garlic, stirring until the onion softens; add the chicken and mushrooms; cook, stirring, until the chicken changes colour; add the flour; cook, stirring, for 1 minute; gradually stir in the cream; cook, stirring, until the mixture boils and thickens; stir in the chives and allow the mixture to cool.
2. Pre-heat the oven to 200u0b0C/180u0b0C fan-forced/350u0b0-375u0b0F/4-5 gas mark; grease two 12-hole (2-tablespoons/40ml) deep flat-based patty pans.
3. Cut twenty-four 7cm/23/4" rounds from the shortcrust pastry; press into the pan holes; brush the edges with a little of the egg; spoon the chicken mixture into the pastry cases.
4. Cut 24 6cm/21/2" rounds from the puff pastry; top the pies with the puff pastry lids; press the edges firmly to seal; brush the lids with the remaining egg; sprinkle with sesame seeds; cut a small slit in the top of each pie.
5. Bake for about 20 minutes or until the pastry is lightly browned; leave the pies standing in the pan for 5 minutes before removing them.
6. Serve.

olive oil, brown onion, garlic, mince chicken, mushrooms, flour, cream, fresh chives, ready, egg, premade, sesame seeds

Taken from www.food.com/recipe/chicken-and-mushroom-party-pies-349676 (may not work)