Chicken & Leek Pie with Sour Cream Parmesan Pastry

Ingredients

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Method

1. Start by making your pastry. In a food processor blitz together the flour, butter and parmesan until it resembles breadcrumbs, add sour cream and sea salt and pulse until a rough dough forms.
2. Turn out onto a lightly floured bench and gently bring together until smooth. Shape into a ball and wrap in plastic wrap and allow to rest in the fridge for 20 minutes.
3. Preheat the oven to 220°C fan-forced. While the pastry is resting, make a start on the filling by heating a large non stick frying pan over high heat, add oil and cook chicken in batches, until lightly coloured, remove and set aside.
4. To the same frying pan add leek and butter, reduce heat and gently sweat down the leek for 3–4 minutes. Add garlic, thyme, tarragon and mustard.
5. Stir well to combine. Add chicken pieces and cook for a further 3 minutes seasoning well with sea salt and freshly ground black pepper.
6. Sprinkle over flour and stir to coat all the chicken, cook over low heat for 3–5 minutes then pour over cream and chicken stock. Bring to a gentle simmer stirring well to incorporate flour and create a silky sauce. Add filling to a 25cm (1.5L) pie dish.
7. Remove pastry from fridge and roll out to 5mm thickness in the shape of your pie dish. Cover filling with pastry, crimping the edges. Cut a small hole in the centre of the pastry top and brush with egg wash.
8. Bake for 10 minutes at 220°C fan-forced and then reduce temperature to 180°C fan-forced and cook for a further 20–25 minutes. Allow to cool slightly before serving.