1 tsp poppy seeds
Filling500g chicken thigh fillets, finely chopped
1 Grease two x 12 hole round-based patty pans (1-tblsp capacity).2 To make filling, toss chicken with flour in a large bowl. Season with salt and pepper.
3 Heat oil in a large frying pan over a medium heat. Add leek and garlic. Cook, stirring, for about 5 minutes, or until soft. Add chicken. Cook, stirring, for about 5 minutes, or until browned. Add wine. Bring to boil. Simmer for 2 minutes. Add cream. Return to boil. Remove from heat. Stir in chives. Cool.
4 Using a 7cm-round fluted cutter, cut out 24 rounds from pastry. Line prepared pan holes. Divide filling among holes.
5 Using a 6cm-round fluted cutter, cut out 24 rounds from remaining pastry. Top pies with pastry. Brush with egg. Sprinkle seeds in the centre of each one.
6 Cook in a moderately hot oven (190C) for 20 minutes, or until pastry is crisp and golden brown.7 Serve pies warm.
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