Winter baking

Chicken & leek patchwork pie with sour cream pastry

SERVES 4 PREP + COOK TIME 1 HOUR 55 MINUTES (+ CHILLING + RESTING TIME)

75g butter, chopped
1 large (350g) leek, thinly sliced
2 garlic cloves, chopped finely
½ cup (125ml) white wine
finely grated rind and juice of
½ lemon
1 tablespoon CSR Caster Sugar
½ cup (80g) White Wings Plain
Flour
3 cups (750ml) chicken stock
½ cup (120g) sour cream
1 tablespoon chopped thyme, plus extra sprigs for scattering
2 tablespoons extra virgin olive oil
250g Swiss brown mushrooms, sliced thinly
750g chicken thigh fillets, cut into bite-sized pieces
1 egg yolk, beaten with 1 tablespoon milk, for egg wash

SOUR CREAM PASTRY

1 2_/3 cup (250g) White Wings Plain Flour
125g chilled butter, chopped
½ cup (120g) sour cream
1 egg yolk

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.

Meanwhile, heat oil and remaining butter in a large frying pan