Chicken, leek and Stilton pie
For the pastry:
3 tablespoons cold water
For the filling:
1 tablespoon oil plus 30g butter for frying
2 skinless chicken breasts, cut into bite-sized pieces
2 large leeks, washed and sliced
1 heaped tablespoon flour
280ml semi-skimmed milk
salt and pepper
1 egg, beaten
Mix the pastry ingredients together in a food processor until a ball of dough begins to form. Wrap the pastry ball in cling film and chill in the fridge for 30 minutes while you make the pie filling.
Melt the olive oil and butter in a large frying pan over a gentle heat. Add the chicken pieces and cook for about five minutes, until beginning to brown. Add the leeks to the pan and cook for a further five minutes, until tender. Remove from heat.
To make the white sauce, melt the butter in a saucepan and stir in the flour with a wooden spoon. Cook gently for a minute or two, stirring all the time. Add a little of the milk and stir in thoroughly, then continue to add the milk a little at a time, stirring continuously to remove any lumps. When all the milk has been added, turn up the heat and bring to the boil, then reduce the heat and simmer gently for five minutes, stirring regularly, until the sauce has thickened.
Cut the pastry in half and roll each half out, on a floured surface, to create two large circles. Grease a 22cm pie dish and line the base with one of the circles, neatening the edges by trimming off any excess pastry (save the trimmings for decoration). Mix together the white sauce with the chicken and leeks, add salt and pepper to taste, and pile into the pie dish. Crumble the Stilton over the top. Moisten the edges of the pie then cover with the second circle of pastry. Trim the edges and seal together using a fork.
Roll out the trimmings and cut out shapes for decoration – brush these with a little water to attach to the top of the pie. Prick the pie in several places with a fork, then brush all over the top with egg. Bake in a preheated at 180C for about 25 minutes until golden brown.