Veal Pie- chicken can be used

Veal Pie
Makes 4 pies
700gms of diced veal
1/2 a leek
7 button mushrooms
Handful of frozen pees
1 large clove of garlic
100mls Cream
50gms of butter
500 mls of good chicken stock
1/2 cup flour
4 potatoes
2 Tbl of tarragon
1/2 cup white wine
Puff pastry
Salt and Pepper
1 Egg

Method
Peel and wash potatoes and boil when done roughly mash and set aside. Mix pepper and salt with the flour and lightly dust veal. Heat pan with half of the butter and sear veal until golden set aside. In the same unwashed pan sauté leeks, garlic, tarragon and mushrooms in the rest of the butter once softened add stock and white wine. When stock and wine has reduced to half add cream and season to taste. Add veal and peas toss through, allow to cool.

Assembly
I brought pie tins from a kitchen hardware most sell these. Oil tins and cut pastry with rim of tins place in the bottom and cut strips to do edges also make sure you cut lids as well.
Once pastry is in spoon in pie mixture leaving around 5cm from top. Add lid pierce three times in lid and wash top with egg. Pre-Heat oven to 180 cook for 1/2 an hour or until golden brown on top.
Serve with a really good chutney.

I will get the conversion for this one as soon as I find them.