A classic winter-warming recipe of chicken & leek pie never fails to hit the spot.
Vegetable oil 2 tbsp
Onion 1, finely chopped
Leeks 2 medium size, washed, trimmed and thickly sliced
Skinless chicken breasts 4, cut into bite-size pieces
Garlic cloves 2 crushed
White wine 150ml
Chicken stock 150ml
Double cream 150ml
Fresh tarragon few sprigs with leaves picked and roughly chopped
Pack ready-rolled puff pastry 375g
How to cook
Heat the oil in a large frying pan over a medium heat. Soften the onion and leeks for 4-5 minutes. Add the chicken pieces and cook for another 4-5 minutes. Stir in the garlic, add the white wine and bubble away until reduced by about two-thirds.
Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for another 5 minutes until your fragrant, silky filling has thickened up. Season to taste and spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
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/dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to allow steam to escape. Put on a baking tray and chill for 15 minutes.
Meanwhile, preheat the oven to 220°C/fan 200°C.
Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden. Serve with some greens of choice and mash!