Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires
1 tbsp oil
750g boneless chicken
1 leek, finely sliced
½ cup flour
1½ cups stock
1 tsp wholegrain mustard (optional)
sour cream pastry or pre-made flaky pastry
1 egg, lightly beaten
sesame, poppy or fennel seeds
Slice the chicken into bite-sized strips. Heat a large pan with the oil and brown the chicken in batches. Set the browned chicken aside and in the same pan add the butter, bacon and leek. Sauté slowly until the leeks are soft. Add the flour and mix well. Cook for a minute or two before slowly adding the stock, stirring continuously at the same time.
When the sauce has thickened, add the mustard and chicken. Click here for Back to Basics White Sauce recipe.
Roll the pastry out and line a 20cm pie dish or 6 individual pie tins. Fill with the chicken and leek filling before topping with the remaining pastry. Crimp the edges to seal. Brush the top with a beaten egg and sprinkle with seeds.
Bake at 180°C for 35–45 minutes or until golden brown.
Tip – Metal pie tins will always give you the best result as they conduct the heat better than glass or ceramic.
Sour Cream Pastry
2 cups flour
200g cold butter, chopped
½–¾ cup sour cream
Put the flour and chopped butter in a food processor and process till it resembles fine breadcrumbs. With the motor running add ½ a cup of sour cream slowly, more if it is not coming together. You want it to form a ball.
Leftover pastry can be frozen for another time or get the kids involved letting them roll out their own shapes and fill with jam for a jam tart they will love!