Cockaleekie Tarts

1. Make the pastry and chill it. Meanwhile prepare the pie. IN a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full.
2. Add the stock and bring to a boil.
3. Simmeri 5 min. , then fill tarts.
4. Place the pastry tops over the tarts and press the edges down well.
5. Crimp them with a fork.
6. Make a small hole in the centers.
7. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole.
8. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes.
9. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown.
10. Gently heat the cream.
11. When pie is cooked, remove from oven.
12. Carefully lift off the rosette and pour the cream in through the hole.
13. Put back the rosette and serve.