It's filled with creamy and decadent leek, chicken, mushroom and thyme, wrapped into a golden and buttery crust.
It's the perfect Sunday recipe to make when the days are shorter and you want a little bit of indulgence in your life.
Yields: 4 servings
Prep Time: 20 mins
Process Time: 55 mins
Total Time: 1 hour 15 mins
Calories per Serving: 830
1 leek, around 200g, finely sliced
garlic cloves, crushed
boneless, skinless chicken thighs, cut into 2.5cm (1in) cubes
chestnut mushrooms, sliced
carton double cream
fresh chopped thyme
pack puff pastry
medium egg, beaten
Heat the oil in a pan and fry the leeks over a medium heat for 5min. Add the garlic and cook for 1min.
Add the chicken and continue to cook for 8-10min. Add the mushrooms and cook for 5min or until all the juices have disappeared.
Pour the cream into the pan and bring to the boil. Cook for 5min to make a thick sauce. Add the thyme, then season well with salt and freshly ground black pepper. Tip into a bowl and leave to cool.
Roll out the pastry on a floured board until it measures 33x33cm. Cut into four squares.
Brush the edges with water and spoon the mixture into the middle of each piece. Bring each corner of the square up into the middle to make a parcel. Crimp each edge to seal, leaving a small hole in the middle. Brush each pie with beaten egg, put on a baking sheet and chill for 20min.
Preheat the oven to 200°C (180°C fan) mark 6 and cook for 30–40min.