Leek and chicken pie

SERVES 6 PREPARATION: 20 MIN CHILLING: 30 MIN COOKING: 45 MIN

PASTRY

625ml (2½c) cake flour

150g butter, cold and

cut into cubes

150g cheddar cheese,

finely grated

80ml (¹⁄₃c) cold water

1 egg whisked with 15ml (1T) water

for brushing

FILLING

10ml (2t) olive oil

1 pack (500g) leeks,

trimmed, cleaned and sliced 3 sprigs fresh rosemary,

chopped

45ml (3T) flour salt and pepper

500ml (2c) chicken stock 500g chicken breast,

cooked and shredded

300g ham, cut into chunks 160ml (¹⁄₃c) cream

Preheat the oven to 200°C.

1 PASTRY Put the flour in a large bowl. Add the butter and rub with your fingers until it resembles breadcrumbs. Add the cheese and the water until it comes together in a soft dough then knead briefly.

Wrap in clingfilm and put in the refrigerator to chill for at least 30 minutes.

2 FILLING Heat the olive oil in a large pan, add the leeks, cover and gently cook for 10 minutes or until softened. Add the rosemary and cook for 1 minute then stir in the flour and season generously with salt and pepper. 3 Pour the stock over and cook until a thick sauce forms. Add the chicken and ham and stir in the cream.

4 Pour the filling into a pie dish and leave to cool completely.

5 Roll out the pastry and cut to just bigger than the size of the dish. Brush the edges of the dish with water and use the pastry trimmings to cover the edges. Press down the edges to seal the pie.

6 Cut a slit in the top to allow steam to escape while baking. Brush with the egg mixture and bake for 35 minutes until golden.