God I love anything in pastry…
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 large leek, trimmed, sliced into 1cm rounds
800 grams boneless, skin-off chicken thighs, trimmed and quartered
250 grams button mushrooms, sliced
3 tablespoons white wine
3-4 tablespoons plain flour
1-2 teaspoons Dijon mustard, to taste
2 tablespoons cream
400 grams ready rolled butter puff pastry (I use Paneton)
¼ cup grated parmesan
⅓ cup finely chopped parsley
1 egg, whisked
1-2 teaspoons white sesame seeds
Spray the base of a 24cm pie dish very lightly with cooking spray and brush to coat the sides.
Preheat the oven to 170˚C fan bake.
FILLING: Heat the oil and butter in a large pot. Add the onion and leek, season well with salt and pepper and cook over a medium heat for 8 minutes. Add the chicken pieces and mushrooms and cook, stirring occasionally for 15 minutes. Add the wine and flour, stir to combine and cook for 1 minute. Add the mustard and cream and cook for a further 15 minutes or until the chicken is cooked through and the sauce has thickened. Set aside to cool completely.
TO ASSEMBLE: Line the base and sides of the pie dish with puff pastry and sprinkle over the parmesan. Stir the parsley through the chicken mixture and place in the pie dish on top of the parmesan.
Cut a circle from the remaining pastry to fit the top of the pie dish. Brush the edges of the pastry base with egg and place the lid on top. Squash the edges to seal, trim the excess pastry and use your thumb or the tines of a fork to make a pattern around the edge.
Brush the top with egg and cut a few slits with a sharp knife. Scatter over the sesame seeds and bake for 45-55 minutes until golden.
Cool for 5 minutes before serving.
Cook’s Note: The pie is delicious served with creamy mashed potatoes and green beans.