Preheat the oven to 180°C and grease a standard 12-hole muffin pan.

Make a beurre manié by working the flour into the butter until well incorporated.

Dissolve the NOMU Chicken STOCK in the hot water to create a chicken stock.

Sauté the leeks in Olive Oil and the One For All Grinder until soft, remove from the pan and set aside. Deglaze the pan with sherry and add the beurre manie in batches while constantly whisking, alternating with hot chicken stock. Simmer until the sauce thickens and the flour has dissolved. Season with Sea Salt and Black Pepper to taste.

Shred the meat of the roast chicken and stir into the sauce.

Roll out the shortcrust pastry and using a glass or small saucer as a guide, cut 6 rounds, big enough to line the muffin pan as a base for the pies. Gently press the base rounds into the muffin moulds taking care to push them into the corners, and cut off any excess pastry. Using a smaller glass or saucer, cut another 6 rounds to make the tops of the pies.

Once the filling has cooled completely, spoon into the pie shells. Beat the egg and milk together to form an egg wash and brush the edges of the pies. Place the pastry lids on top, pressing down around the edges to seal. Brush the top of the pies with egg wash and poke a hole in the centre to allow the steam to escape during cooking.

Bake in a hot oven for 15-20 minutes or until the pies are golden brown.

Tips: This is a great way to use leftover roast chicken. Use a smaller muffin tin or pattypan tray to make snacking pies, or use a large round cookie cutter for freeform pies. Simply place discs of pastry on a lined tray, dollop some chicken filling in the centre, brush the edges with egg wash and cover with another pastry disc. Seal the edges closed by crimping with the tines of a fork, brush with egg wash and cut a slit in the top.