Method for the Filling

1. Melt the butter and olive oil together. Fry the onions and leeks until they are soft, glassy and slightly brown.
2. Add the Sparkling wine and stock. Reduce by half.
3. Add the Versatie^®, mustard and a few sprigs of Tarragon.
4. Bring the sauce to the boil, then reduce to sauce consistency.
5. Be careful not to over reduce.
6. Season to taste with salt, pepper, lemon juice and zest.
7. Set the sauce aside to cool.
8. Season the chicken breast pieces with salt, pepper and lemon zest and place them in the oven to bake for 10 min at 180°C.
9. Combine the sauce with the par cooked chicken pieces.
10. Divide the filling evenly between 10 ramekins. Ensure that you have enough sauce in each ramekin

Method for the Crust

1. Slightly defrost the puff pastry. Cut into rounds 1cm larger than the ramekins you are using. Place the pastry rounds over the ramekins.
2. Mix the egg yolks and salt.
3. Attach the pastry to the ramekin with a little bit of egg glaze.
4. Cut a decorative pattern into the pastry lids.
5. Sprinkle with a bit of cracked salt.
6. Brush the egg glaze over the pastry lids.
7. Bake the pot pies at 190°C until golden brown.