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  • Australian Women’s Weekly NZ

    Winter baking

    Jun 16, 2021 8 minutes

    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 caster sugar
    ½ cup (80g) 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 fi llets, cut into bite-sized pieces
    1 egg yolk, beaten with 1 tablespoon milk, for egg wash

    SOUR CREAM PASTRY

    1 2/3 cup (250g) 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

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