CHICKEN, MUSHROOM AND LEEK PIE
Steenberg Rattlesnake Sauvignon Blanc 2010
11/ kg chicken 2 onions 2 bay leaves 2 carrots 2 celery sticks 200g flour 50g butter 50g lard (or vegetable fat) 3–5T water, to mix 125g streaky smoked bacon,
sliced into 5mm strips 3 leeks, finely sliced zest of 1 lemon 200ml white wine 3T flour 200ml chicken stock 100ml cream 1 bunch flat-leaf parsley,
roughly chopped 200g small button
mushrooms 1 egg, lightly beaten
Place the chicken in a large saucepan and cover with water. Add the onions, bay leaves, carrots and celery sticks, and bring to the boil. Simmer, uncovered, for one hour until the chicken is cooked through. Remove from the pan and reduce the stock by half.
To make the pastry, mix the 200g flour with the lard and butter until it resembles fine breadcrumbs. Add enough water to form a soft dough. Cover with clingfilm and refrigerate for at least 30 minutes.
For the filling, fry the bacon in a large saucepan until crispy. Add the leeks, and fry for another five minutes. Add the lemon zest and white wine, and allow the mixture to reduce slightly. Stir in the flour, then slowly add the stock, stirring to combine. Finally, add the cream and parsley.
Once the chicken has cooled, tear the meat off the carcass and add to the sauce with the button mushrooms, and allow the filling to cool.
Preheat the oven to 180°C. Gently roll out the pastry on a lightly floured surface. Pour the chicken filling into a pie dish and cover with the pastry. Trim any excess pastry and crimp the edges with your fingertips to seal. Brush with beaten egg and bake for 35 minutes until the pastry is golden and crisp.