Chicken and leek pie

Categories: March

Ingredients

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 medium leeks, washed, trimmed and thickly sliced
• 4 skinless chicken breasts, cut into bite-size pieces
• 1 garlic clove, crushed
• 150ml white wine
• 150ml chicken stock, hot
• 142ml carton double cream
• sprigs fresh tarragon, leaves picked and roughly chopped
• 375g pack ready-rolled puff pastry
• 1 medium egg

Directions

1. Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 × 300ml ovenproof dishes). Set aside to cool.

2. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.

3. Meanwhile, preheat the oven to 220˚C/fan 200˚C/gas 7.

4. Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes for individual pies) until the pastry is golden.

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