Chicken, leek and sour cream pie

    

  

INGREDIENTS

• 50g unsalted butter
• 1 leek, trimmed, sliced
• 50g (1/3 cup) plain flour
• 375ml (1 1/2 cups) Massel chicken style liquid stock
• 1 barbecue chicken, skin and bones removed, meat chopped
• 125g (1/2 cup) sour cream
• 1 tbs finely chopped fresh rosemary
• 1 egg, lightly whisked
• 2 tsp milk

SOUR CREAM PASTRY

• 300g (2 cups) plain flour
• 100g unsalted butter, chopped
• 125g (1/2 cup) sour cream
• 1 egg

METHOD

• Step 1
  For the pastry, process flour and butter in a food processor until mixture resembles breadcrumbs. Add cream. Process until combined. Add egg. Process until mixture just comes together. Transfer to work surface. Knead until smooth. Shape one-third of the pastry into a rectangle. Shape remainder into a rectangle. Wrap both in plastic wrap. Chill in fridge for 20 minutes.
• Step 2
  Meanwhile, melt butter in a saucepan over low heat. Add leek and cook for 5 minutes or until soft. Add flour and cook, stirring, for 5 minutes or until mixture bubbles. Remove from heat. Gradually add stock, whisking until smooth. Return to heat. Cook, stirring, for 5 minutes or until mixture thickens. Remove from heat. Stir in chicken, sour cream and rosemary. Season with salt and white pepper. Set aside to cool.
• • Step 3
    Preheat oven to 220°C/200°C fan forced. Place a baking tray on bottom shelf of oven. Roll out larger portion of pastry into a 3mm-thick rectangle. Line a 11 x 35cm (base measurement) fluted tart tin with removable base with pastry. Trim excess. Reserve scraps. Spoon chicken mixture over pastry base. Roll remaining pastry out and cover top of pie.
  • Step 4
    Re-roll pastry scraps. Cut into leaf shapes. Place leaves on top of pie. Combine egg and milk in a bowl. Brush over top of pie. Bake on preheated tray for 45 minutes until golden.