Chicken and Leek Pie

1. Ingredients

• 40g butter
• 1 tbsp olive oil
• 1 leek, halved, thinly sliced
• 1 clove garlic, minced
• 1 tsp flaked salt
• ½ tsp lemon rind
• 2 sprigs curly parsley, roughly chopped
• 1.5kg whole chicken, poached, shredded
• ¾ cup chicken stock
• 2 tsp corn flour
• 2 tsp water
• 1 sheet frozen shortcrust pastry, thawed
• 1 sheet frozen puff pastry, thawed
• 2 tsp milk

Directions

1. In a frypan, heat the butter and oil over a medium heat until the butter has melted. Add the leek and garlic and sauté until softened.
2. Add the salt, lemon rind, parsley, chicken and stock and stir until combined.
3. In a small dish, combine the corn flour and water until it forms a smooth paste. Add to the mixture and stir until thickened. Remove from the heat and set aside to cool.
4. In a 25cm oven safe pie dish, place the sheet of short crust pastry and push into the sides. Cut the excess pastry and push it into empty spaces until it forms a mould.
5. Place the low rack into the cooking bowl and then place the pie dish onto the rack. Place the extension ring on top and secure the lid. Select the ‘PASTRY’ setting and then press the ‘- TIME’ button until ‘15’ appears on the screen and then the ‘-C’ button twice until ‘200’ appears on the screen. Press the ‘POWER/START’ button and allow to cook.
6. Remove the lid and the extension ring and then the pie dish. Add the filling and then place the puff pastry slice on top. Cut away any excess pastry and gently push the edges in using a fork.
7. Brush with milk using a pastry brush and then place the pie dish onto the rack. Place the extension ring on top and secure the lid. Select the ‘PASTRY’ setting and then the ‘-C’ button twice until ‘200’ appears on the screen. Press the ‘POWER/START’ button and allow to cook.