Chicken and Leek Pasty

Filling

• 30 g Unsalted butter
• 1 large Leek
• 350 g Chicken thighs, boneless, skinless
• ¼ tsp Black pepper
• 100 ml Dry White Wine
• 12 g Plain flour
• 150 ml Chicken stock
• 80 ml Double cream
• 2 tsp Dijon mustard

To assemble

• 320 g Shortcrust pastry
• 1 medium Egg
• 60 g Watercress

1. Heat the oven to 200°C (390°F) and set a baking tray inside to warm up. Trim and rinse the leek well, then slice it into thin rounds; cut the chicken thighs into small bite-size pieces.
2. Melt the unsalted butter in a frying pan over a medium heat. Add the leek and cook for 8 to 10 minutes, stirring, until softened and sweet but not browned.
3. Add the chicken and black pepper, then cook for 6 to 8 minutes until the chicken is opaque on the outside. Pour in the dry white wine and simmer for 2 to 3 minutes until reduced by about half.
4. Sprinkle over the plain flour and stir for 1 minute. Add the chicken stock, bring to a gentle simmer, then cook for 3 to 5 minutes until the sauce thickens enough to coat the chicken and leek.
5. Turn the heat to low and stir in the double cream and Dijon mustard; heat gently for 1 minute without boiling. Tip the filling into a bowl and leave to cool until just warm, so it does not melt the pastry.
6. On a lightly floured surface, roll the shortcrust pastry out and cut into 2 equal rounds. Spoon the cooled filling onto one half of each round, leaving a clear border, then brush the edges with beaten egg and fold over to seal.
7. Crimp the edges firmly, cut a small steam slit in the top of each pasty, then brush all over with the remaining beaten egg. Slide onto the preheated tray and bake for 25 to 30 minutes until deep golden and piping hot throughout.
8. Rest the pasties for 5 minutes before serving warm. Serve with watercress on the side.

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