Country Chicken and Mushroom Pies

Method

Preheat the oven to 200°C. Butter a baking dish, and add seasoned marylands. Roast for 20 minutes, and rest for 15 minutes. Heat the stock. In a large saucepan, fry sliced mushrooms in butter. Sprinkle the flour over the mushrooms and stir to coat evenly. Gradually stir in the hot stock and cream. Simmer gently until thickened. Fold chopped chicken meat and herbs through mushroom mixture and season. Refrigerate until chilled.
To make the pastry, pulse butter and flour in a food processor. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Wrap in plastic film and refrigerate for 20 minutes.
Roll the pastry to 3mm thick and cut to line pie dishes, leaving a ‘lip’ over the edge. Cut out 6 smaller rounds – these are the pie lids. Fill the cases with chicken mixture. Egg wash the pastry lip and seal the lids in place. Trim the pastry and score the top of each pie.
Egg wash the pies and refrigerate. Increase oven to 220°C. Bake pies for 20 minutes. Reduce oven to 180°C and bake for a further 5 - 10 minutes until golden brown.