SPRING CHICKEN PIE WITH LEEKS AND FENNEL

This pie also works well with rabbit. Debone and cut into pieces using the same weight as chicken. 1 kg boneless chicken thighs 3 tablespoons butter 2 large leeks, white part only, washed and thinly sliced 2 medium heads fennel, thinly sliced ½ cup vermouth or white wine 2 tablespoons fresh thyme leaves 2 tablespoons wholegrain mustard ¼ cup cornflour 1 cup cream zest and juice of 1 lemon 1 teaspoon salt ground black pepper to taste 1 cup flat leaf parsley, finely chopped 4 spring onions, very finely chopped 1 cup peas, fresh or frozen 2 sheets flaky pastry 1 egg yolk beaten with 2 tablespoons water

or milk to glaze

Trim visible fat from chicken and cut flesh into 2cm pieces. Set aside.

Melt butter in a large pot and cook leeks and fennel over a gentle heat for about 10 minutes, until softened but not brown. Add vermouth or wine and cook until evaporated. Add thyme and mustard and bring to a simmer. Mix cornflour to a smooth paste with the cream. Add to pot and stir over heat until lightly thickened. Mix in lemon juice and zest and season with salt and pepper. (Sauce can be prepared ahead to this point and chilled.) About an hour before serving mix chicken through sauce with parsley, spring onions and peas.

Heat oven to 200°C. Spoon filling into a 3-litre capacity baking dish, form a ring of pastry round the edge then stack pastry sheets and roll out to fit top of dish. Brush pastry edge with a little egg wash then fit top and press firmly to seal. Decorate with cutouts of leftover pastry and brush all over with egg wash. Cut a few holes in the top to allow steam to escape. Bake in preheated oven for 12 minutes until puffed and lightly golden, then reduce heat to 180ºC and cook for 30 minutes until golden.

If making individual pies, divide between 8 individual pie dishes using 1 heaped cup per serving. Roll out pastry tops (you will need 3 sheets) and fit as above. Decorate, glaze and bake, reducing cooking time by 10 minutes. Serves 8