Chicken & Leek Pie

Pastry OR you can just use one sheet of ready rolled puff pastry

• 150g flour
• 1/2 tsp salt
• 110g margarine (flaked) at room temperature
• 40 mls cold water (approx. 3 Tbsp)
• flour, for working the pastry

Mix the flour & salt together. 

Remove roughly 1/3 of the flour mix and add the cold water.

To the remaining flour, add the flaked margarine & rub to form crumbs (I used a fork & it worked fine).

Knead the 2 mixtures together to form a smooth pastry & chill in the fridge for approx. 45 mins.

Filling

• 3 tbsp butter
• 1 medium hot cooked chicken (or cook a couple of chicken breasts & shred)
• 2 leeks, sliced into rings
• 350g mushrooms, sliced
• 200ml cream (I didn't add this)
• 300 ml creme fraiche
• I also added 2 heaped tsp wholeseed mustard
• salt & lemon pepper

Heat the butter in a pan, add leeks & soften, then add mushrooms & cook (approx. 10 mins total).

When all cooked add creme fraiche, whole seed mustard & heat gently.

Add to an oven-proof pie dish. 

Whisk an egg yolk with 2 Tbsp water & brush around the edge of the dish.

Roll out the chilled pastry to size of pie dish.
Place on top of dish & press down firmly at edge.

Wash the pastry lightly with egg wash & make a few small slits.

Bake until the pastry golden brown at 220oC or (200oC Fan bake).