Ingredients
Method
1.Make sour cream pastry. Process flour and butter until crumbly. Add cream and yolk, process until mixture comes together. Knead pastry on floured surface until smooth, cover; refrigerate 30 minutes.
2.Meanwhile, heat oil in large saucepan, cook fennel, celery and leek until softened. Add chicken and garlic; cook, stirring, until chicken changes colour. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add combined stock and cream; stir until mixture boils and thickens. Reduce heat, simmer, uncovered, about 10 minutes or until thickened; season. Transfer to 1.5-litre (6-cup) ovenproof dish. Cool 20 minutes.
3.Preheat oven to 200°C/400°F.
4.Roll pastry between sheets of baking paper until large enough to cover dish. Cover dish with pastry, trim edges. Seal edges with fork; use pastry scraps to decorate pie. Brush with egg white. Bake about 45 minutes or until browned.
Sour cream pastry is lighter in texture but richer in flavour than basic shortcrust pastry. It is extremely easy to handle and may be used for both savoury and sweet pies.
Note
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