cookie cut chicken & leek pies?

A simple and forgiving recipe is this classic humble Chicken Pie!
A fool proof pie filling made into mini pies and enjoyed in a different light. A one handed cutesy eat, the next picnic hit.

ingredients
1 x chicken & leek pie mixture (filling recipe link)
1 pkt frozen puff pastry, defrosted (remove from freezer approx 30 minutes before using and cover with a clean damp cloth)
plain flour for dusting
& a cookie cutter
to do
Pre-make chicken and leek pie filling a day ahead if you have time, refrigerate until ready to use.
Pre-heat an oven to 200C.
Sprinkle plain flour onto a clean and dry bench top, and place a sheet of pastry on top of flour, dusting with a little extra flour. Place the cookie cutter on the pastry sheet, turning once or twice until it cuts through the pastry, remove the circles and set aside. Repeat until all pastry sheet's have been used and discard excess pastry.
Place tablespoonfuls of pie filling in the centre of each pastry circle, rub some water around the edge of the pastry and top with a second pastry circle. Pinch in the sides to seal completely and place on a baking paper lined tray.
Bake for 20-25 minutes or until golden brown and cooked through. Remove immediately from oven tray (reduces soggy pastry) and place on a cake cooling rack to cool or eat!

love and kisses, amie.