Chicken, Asparagus and Mushroom Pasties

Ingredients

• 1 bunch asparagus
• 1 tbsp The Olive Tree extra virgin olive oil
• 200g white cup mushrooms, sliced
• 35g Pure Valley butter
• 30g White Mill plain flour
• 250ml Farmdale full cream milk
• 60g Bulla crème fraiche
• 1 tbsp Colway dijon mustard
• 200g cooked chicken meat, shredded
• 1 tsp thyme leaves, chopped
• 4½ sheets Elmsbury puff pastry
• 1 Lodge Farms free range egg, beaten
• 2 tsp Stonemill sesame seeds