Chicken Leek Pasties

Directions

1. For the pastry: In a large bowl, whisk together the flour and salt. Cut the fat into small pieces and distribute evenly over the flour. Cut the fat into the flour until the mixture resembles coarse crumbs. In a small bowl, beat the egg with the water and vinegar. Drizzle this over the flour mixture while tossing everything together with a fork. Gather the dough together (a dough scraper is ideal for this), folding it over on itself until it becomes cohesive. Sprinkle any dry or crumbly bits with water, a tablespoon at a time, until the dough comes together. Divide into six pieces, shape them into discs, wrap and chill while you prepare the filling Remove the wrapped pastry from the refrigerator and roll each piece into an 8" circle.
2. Preheat oven to 375°,. Line 2 baking trays with baking paper. Heat oil in a large frying pan over medium-high heat. Add chicken and leek and cook for 5 minutes, stirring often, or until chicken is just cooked. Add rosemary, garlic and kale mix. Cook for 1 minute, stirring, or until kale wilts.
3. Add mustard and milk and bring to a simmer. Combine cornstarch with 2 tbsp water in a small bowl. Stir into milk mixture and cook for 1 minute, stirring, or until mixture boils and thickens. Add cheese and stir until smooth and combined. Remove from heat. Season. Set aside to cool.
4. Cut rounds from pastry sheet. Place rounds on trays. Top with one-sixth of the chicken filling on one half of each round, leaving a ¾, inch border, brush pastry edges with a little egg. Fold pastry over to enclose filling. crimp edges together, pressing firmly to seal. Brush all over with egg and scatter over sesame seeds. Bake for 30 minutes or until golden and crisp. Serve with relish.