Pies are as much a part of Kiwi life as Jelly Tips, Vegemite and the corner dairy. Most of us have memories of balancing a steaming hot pie in a paper bag, trying to eat it as carefully as possible without burning ourselves or losing the filling.

These days my pies come out of my kitchen rather than the shop freezer because homemade pies are so delicious when made with fresh, good quality ingredients. If you're buying pastry, look for the kind that's made with the real butter and taste the difference.

Size 16 chicken
3 parsley stalks
1 carrot, chopped in half
50g butter
2 cups button mushrooms, sliced
1 onion, finely chopped
3 tbsp flour
½ cup dry white wine
2 tablespoons seedy mustard
Salt and freshly ground black pepper
6 sheets (800g) butter puff pastry
1 egg yolk, lightly whisked

1. Simmer the chicken along with the parsley and carrot in a large saucepan of water for 1 hour or until chicken is cooked. Once cool enough to handle remove the flesh from the chicken and discard the skin, bones, carrot and parsley.

2. Strain the stock and skim fat off as it rises. Refrigerate chicken and stock until needed.

3. Melt butter in a medium pot and cook the mushrooms and onion for 5 minutes. Stir in flour and cook for 2 to 3 minutes over a medium heat. Gradually pour in 2 cups of the strained chicken stock and white wine and bring to the boil, stirring constantly.

4. Stir through mustard and season to taste with salt and pepper. Set aside to cool and then mix with the shredded chicken meat.

5. Preheat oven to 200°C. Line six individual pie dishes with pastry. Pour over cooled filling. Cover with pastry and brush with egg yolk. Bake for 30 minutes until pastry is puffed and golden.