Chicken and leek pie

Ingredients:

2 tbsp vegetable oil

1 egg

1 onion

2 medium leeks, washed, trimmed and thickly sliced

4 skinless chicken breasts, cut into bite-size pieces

1 garlic clove, crushed

150ml white wine

150ml hot chicken stock,

1 carton double cream

fresh tarragon leaves

375g pack ready-rolled puff pastry

Method:

Heat the oil in a large frying pan, Then add the onion and leeks and cook for 4-5 minutes until softened. Add the chicken pieces and cook for another 4-5 minutes. Then add the garlic, add the wine and bubble. Pour in the stock and simmer until reduced by about half.

Add the cream and tarragon, bring back to the boil, then let it simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish then leave to cool.

Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece big enough to cover the dish or dishes. Press down the edges and cut off the excess. Make a small hole in the centre of the pastry to let the steam out , Put on a baking tray and rest for 10 minutes.

Preheat the oven to 220°C

Beat the egg with a little salt, then brush over the pastry.

Bake for 40-45 minutes until the pastry is golden.

Serve with seasonal vegetables.

Pro-Tip: set the timer for the oven