Photography - Con Poulos Styling Lucy tweed Recipe Emma Knowles
Take a creamy chicken and leek filling with mushrooms, add delicious sour cream pastry in an attractive patchwork pattern on top for a tasty and comforting meal.
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Ingredients
Chicken and leek patchwork pie
Sour cream pastry
Method
1.Heat 50g of the butter in a large pan over medium-high heat; add leek and garlic and sauté for 3 minutes, until tender. Add half the wine, rind, juice and sugar; cook, stirring, for 2 minutes, until wine is completely reduced. Stir in the flour and cook, stirring, for 2 minutes. Gradually add the stock, stirring, until smooth. Bring to the boil and then simmer for 2 minutes or until thickened. Stir in sour cream and thyme to combine, season with salt flakes and freshly ground black pepper; remove from heat.
2.Meanwhile, heat oil and remaining butter in a large frying pan over medium-high heat. Add mushrooms and cook, stirring occasionally, for 2 minutes until browned; transfer to the leek mixture with a slotted spoon.
3.Add the chicken to the frying pan. Cook, stirring, over high heat, until well browned all over and almost cooked. Add the remaining wine and cook, stirring, until evaporated. Add to the leek mixture.
4.Return chicken mixture to the heat; cook, stirring occasionally, for 5 minutes, until the mixture thickens. Transfer to a 5cm-deep, 22cm-diameter cast iron skillet pan or pie dish and refrigerate until completely chilled.
5.SOUR CREAM PASTRY Pulse flour, butter and 1 teaspoon sea salt flakes in a food processor until coarse crumbs. Add the sour cream and egg yolk; pulse until pastry just comes together. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour to chill and rest.
6.Preheat oven to 200°C (180°C fan-forced). Roll out pastry on a sheet of baking paper to 3mm thick and cut into rough 3cm x 5cm rectangles (we used a pastry wheel with a decorative edge). Arrange the pastry rectangles higgledy-piggledy, overlapping slightly, allowing some to overhang the skillet pan and ensuring there aren’t too many gaps in between. Brush pastry with egg wash, season with salt flakes. Place the skillet pan on a baking tray and bake for 1 hour, until pastry is golden brown; scatter with extra thyme. Stand for 10 minutes before serving.
