Chicken & leek patchwork pie with sour cream pastry

SOUR CREAM PASTRY

12⁄3 cup (250g) plain flour 125g chilled butter, chopped ½ cup (120g) sour cream 1 egg yolk 1 Heat 50g of the butter in a large pan over medium-high heat; add leek and garlic and sauté for 3 minutes, until tender.

Add half the wine, rind, juice and sugar; cook, stirring, for 2 minutes, until wine is completely reduced. Stir in the flour and cook, stirring, for 2 minutes. Gradually add the stock, stirring, until smooth. Bring to the boil and then simmer for 2 minutes or until thickened. Stir in sour cream and thyme to combine, season with salt flakes and freshly ground black pepper; remove from heat.

2 Meanwhile, heat oil and remaining butter in a large frying pan over medium-high

heat. Add mushrooms and cook, stirring occasionally, for 2 minutes until browned; transfer to the leek mixture with a slotted spoon.

3 Add the chicken to the frying pan. Cook, stirring, over high heat, until well browned all over and almost cooked. Add the remaining wine and cook, stirring, until evaporated. Add to the leek mixture.

4 Return chicken mixture to the heat; cook, stirring occasionally, for 5 minutes, until the mixture thickens. Transfer to a 5cm-deep, 22cm-diameter cast iron skillet pan or pie dish and refrigerate until completely chilled.

5 SOUR CREAM PASTRY Pulse flour, butter and 1 teaspoon sea salt flakes in a food processor unil coarse crumbs. Add the sour cream and egg yolk; pulse until pastry just comes together. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour to chill and rest. 6 Preheat oven to 200°C (180°C fan-forced). Roll out pastry on a sheet of baking paper to 3mm thick and cut into rough 3cm x 5cm rectangles (we used a pastry wheel with a decorative edge). Arrange the pastry rectangles higgledy-piggledy, overlapping slightly, allowing some to overhang the skillet pan and ensuring there aren’t too many gaps in between. Brush pastry with egg wash, season with salt flakes.

Place theskillet pan on a baking tray and bake for 1 hour, until pastry is golden brown; scatter with extra thyme. Stand for 10 minutes before serving. Filling and uncooked pastry suitable to freeze. Not suitable to microwave.