French Chicken, Leek & Mustard Pie

Ingredients

1 1/2 blocks store-bought puff pastry (or 600g sheets)
1 tablespoon butter
olive oil
2 small leeks, cleaned and cut into 1cm slices (about 1 1/2 cups)
salt & pepper
1kg chicken thigh fillets, each cut into roughly 2 x 6cm pieces
1/3 cup wholegrain mustard
80ml white wine (chardonnay gives great depth of flavour)
300g thickened cream
1 egg, beaten

Originally created using whole chicken lets, this pie contains chicken thigh fillets and delicious chardonnay. It freezes well too, making it handy if you need to make a Bastille Day meal in a jiffy! Serves 6-8

Pair this dish with a bold wine like The Ned Chardonnay for a truly tasty meal match.

On a floured bench, roll out 1 block (400g) pastry to 2-3mm thickness to fit the dish.
Grease the tin, then line with the pastry leaving a 1cm fold over the edge. Prick the base of the dish all over with a fork and refrigerate.
In a large frying pan, heat the butter with a little olive oil over a medium heat and sauté the leeks until they are softened. Remove leeks and set aside.
Season the chicken with salt and pepper, and fry in batches, turning occasionally, until the meat is cooked through and slightly browned. Mix the mustard into the wine and pour the liquid over the chicken to deglaze the pan. Return the leeks and continue to cook for 1-2 minutes to reduce the liquid. Add the cream and stir to combine. Continue to cook until the sauce has thickened slightly, 2-3 minutes. Check seasoning and adjust if required. Remove from the heat and allow to cook to room temperature.
On a floured surface, roll out the last 200g (half block) of puff pastry to make a pie lid. Preheat oven to 180º.
Place the cooled filling into the pie shell. Brush some beaten egg around the pastry rim. Lay the pie lid over the top and squeeze the rims together. Trim the excess pastry and seal the joins with a fork.
With the pastry trimmings, make decorative shapes and use egg wash to stick them to the pie top. Brush the pastry all over with the beaten egg and cut into 2cm vent holes for steam to escape in the top. Bake for 30 minutes, or until the top is golden and when you poke a knife down the side of the pie, you can see the pastry wall is cooked and lightly browned.
Serve warm with a leafy green salad and a mature chardonnay.