Directions

1. In a heavy-based saucaepan, heat half the oil over medium heat. Add the shallots and mushrooms and cook, stirring until browned all over. Transfer mixture to a heatproof bowl.

2. Heat remaining oil in the same pan. Cook chicken breast, in batches until browned. Transfer to bowl with mushroom mixture. 

3. Add the bacon and garlic to the same pan. Cook, stirring until browned. Add carrot and celery and cook until browned as well. Return the chicken to the pan and stir to combine. Add flour and cook until well combined. Add the stock and bring to the boil. Stir in the canned tomato, bay leaves and thyme. Once at a boil, reduce heat to low. Cook, covered, for 40 mins. Season to taste and cool slightly.

4. Preheat oven to 200°C. On a clean work surface, place the pastry sheets. Cut discs from the pastry using a 10cm pastry cutter, reserving excess. With the reserved pastry, use a 3cm heart-shaped cutter to cut heart shapes. Spoon chicken mixture among six 11/2-cup pie tins. Enclose the filling by arranging pastry discs over the tins. Whisk egg yolk and milk together in a small bowl. Brush over the pastry, lightly. Decorate with pastry cut out pastry hearts. Sprinkle with the sesame seeds, poppy seeds and chilli flakes.

5. Bake for 30 mins or until the pastry is golden and puffed.