Rozzie’s Chicken & Leek Pie

INGREDIENTS

• 1/2 Cup Plain Flour
• 1/2 tsp cayenne pepper
• 1/2 tsp white pepper
• 500g diced chicken breast
• 25g butter
• 2 leeks (white part only) sliced
• 2 cloves garlic – finely diced
• 1/3 cup white wine
• 1 cup chicken stock
• 1/2 cup cream
• 1 cup fresh peas – boiled 5 mins
• 1 tbsp tarragon – chopped
• 1/4 cup chopped parsley
• readymade puff pastry
• 1 egg yolk – glazing

METHOD

• Place flour, peppers & salt in a bowl, stirring, add chicken and toss well, or pop in a plastic bag & make sure all is coated.
• Heat some olive oil and the butter over a high heat. Add chicken and saute until lightly browned and seared – but not cooked all the way through – put aside
• Place leeks & garlic in the same pan and saute for 5 minutes or until soft, add white wine and boil for 1 minute.
• Add stock & cream, simmer for another 5 minutes.
• Add chicken, peas & tarragon – cook for a minute longer, remove from heat and let cool – stir in parsley.
• Pre heat oven at 180 degrees celcius.
• Put in pastry and line dish base and sides.
• Spoon filling into pastry, brush with egg yolk. Put lid pastry on, seal with a fork and brush with egg yolk.
• Make 3 piercing holes with a knife or fork on top of pie.
• Bake on the bottom of oven shelf for 35 minutes or until golden brown.DELISH