Chicken and Mushroom Pies

1. Put chicken in a medium heavy-based pan, pour in stock and simmer for 7-8 minutes. Remove from heat and let breasts cool in cooking liquid. Remove chicken; reserve liquid. Shred chicken and put in a bowl.

2. Heat oil in a medium heavy-based pan, add mushrooms and cook, stirring occasionally, until golden brown. Add to chicken. Reduce heat to medium and add butter to pan. When melted and foaming, add flour and stir until well combined. Cook for 1-2 minutes or until bubbly. Remove pan from heat and slowly add reserved stock and wine, stirring constantly until well combined. Return pan to heat and stir constantly until mixture comes to the boil and thickens. Remove from heat and cool.

3. Preheat oven to 200°C. Add chicken and mushrooms to sauce and stir to combine. Spoon mixture into 4 x ¾-cup ovenproof dishes. Put 1 sheet of pastry on a flat surface. Arrange 8 sage leaves on pastry, reserving 4 leaves. Cover leaves with remaining sheet of pastry and roll pastry out until sage leaves are firmly sandwiched. Cut 4 x 14cm rounds from pastry. Put a sage leaf in the centre of each round and gently roll with rolling pin to press leaf in place. Put pastry lid over pie filling and press excess pastry under rim of dish. Put pies on an oven tray, brush with egg and sprinkle with salt and pepper. Bake for 15-20 minutes or until pastry is golden and crisp. Serve immediately.