|2 tbsp olive oil||1 tbsp chopped thyme leaves|
|4 tbsp butter||finely grated zest of 1 lemon|
|1 small onion, finely chopped||¼ cup dry white wine|
|1 small carrot, finely chopped||1 cup heavy whipping cream|
|1 celery rib, finely chopped||3 sheets ready-rolled puff pastry|
|1 leek, finely chopped||2 large eggs, lightly beaten|
|1 garlic clove, finely chopped||sea salt and freshly ground black pepper|
|8 oz (225 g) mushrooms, coarsely chopped||mixed green leaves and herbs, for serving|
|1-1¼ lb (500 g) skinless boneless chicken breasts, diced||tomato relish, for serving|
Preheat the oven to 400 F (200 C). Brush two 12-cup mini muffin pans with olive oil. Heat the oil and butter in a saucepan over low heat. Add the onion, carrot, and celery, and cook for 5 minutes. Add the leek, and cook until wilted. Add the garlic, and cook for 30 seconds. Add the mushrooms, and cook, for another 5 minutes.
Increase the heat to medium. Stir in the diced chicken, thyme, lemon zest, and wine. Cook for 15-20 minutes, until cooked through. Add the cream, and season with salt and pepper. Continue to cook for 5 minutes, until the mixture starts to thicken.
Cut 24 2½ in (6cm) circles from the puff pastry. Line each mini muffin cup with a pastry circle, and spoon in the chicken mixture. Top each cup with a 2in (5cm) circle cut from the remaining puff pastry. Brush the tops with the egg, and slit with a knife. Bake for 15-20 minutes. Invert the pans onto a wire rack. To serve, divide the pies evenly among 8 warm serving plates. Scatter some mixed leaves and herbs over the top, and place a spoonful of tomato relish on the side. Serve immediately.
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