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Pour in a non-stick frying pan 3 tablespoons of olive oil to warm up.

Add the chicken minced meat and let it tosauté for 2-3 minutes.

Cut one leek into rings and the other one chop it and add all to the frying pan with the chicken minced meat. Add salt, pepper, the dried sweet peppers and stir until chicken minced meat changes its colour and the leeks wither.

Add the vegetable stock and sprinkle with flour.

Mix well and pour water so as to cover up the chicken minced meat.

Let the food to be cooked for about 20 minutes until the chicken minced meat absorbs all liquids and dries.

Remove from heat and let the filling to cool for a while until the crust fillo pastries to be prepared.

Unfold a crust fillo pastry ZIMI PSACHNON on the kitchen countertop, sprinkle with a little olive oil and brush it well across the surface.

Catch the two edges of the crust fillo pastry, from the wide side and bring them to the center of the fillo pastry. Catch and both opposite edges and cover the folded sheet.

By this way, a narrow strip is formed with three oiled fillo pastries one above the other. Make the same procedure with the remaining fillo pastries.

Add the grated kasseri cheese to the mixture of chicken minced meat and mix.

Take a strip of fillo pastry and put at the edge 1 large spoonful of the mixture. Fold into triangle shape and place the mini pie in a non-stick baking pan. Continue until all materials finish.

Smear the mini pies with beaten egg and sprinkle with sesame seeds.

Bake the mini chicken pies in preheated oven at 180 °C for 30-35 minutes until turned golden brown.