Mini chicken, boursin and leek pies

For the pastry, mix the flour and salt together in a large bowl. Using your fingertips, rub the 300g chilled and cubed butter into the mixture until it resembles fine breadcrumbs. Sprinkle the water over the mixture and press together to form a ball of dough. Cover the bowl with cling film and refrigerate to chill, about 30 minutes.

Preheat the oven to 180°C. Grease 2 x 6-hole muffin tins with butter. Set aside until needed.

For the filling, melt the 50g butter in a medium saucepan placed over low heat. Increase the heat to medium, add the chopped leeks and ½ tsp salt, and sauté until the vegetables are wilted, about 10 minutes. Remove from heat and add the shredded chicken, Boursin, fresh cream and chopped fresh rosemary. Mix until well combined then season to taste. Set aside until needed.

Once chilled, roll the dough out on a lightly floured work surface. Using a 6cm round cookie cutter, cut 12 discs out of the dough. These will be used to line the prepared muffin tins. Using a 4cm round cookie cutter, cut 12 more discs out of the dough. These will be used as lids later on.

Line the prepared muffin tins with the larger pastry discs. Divide the filling mixture among the pastry cases. Top each pastry case with a pastry lid and crimp the edges to seal. Brush the pastry lids with the beaten egg, then sprinkle with the black sesame seeds. Make a small incision in the centre of each pastry lid.

Bake in the preheated oven until the pies are golden brown, 20 – 25 minutes. Remove from oven and set aside to cool slightly. Once cool enough to touch, remove the pies from the muffin tins. Serve immediately with the Sriracha sauce alongside, for drizzling.