- 6 baby leeks, sliced
- 1 T olive oil
- 50 g butter
- 400 g portobellini mushrooms, halved
- 8 fresh sage leaves
- 4 cloves garlic, crushed
- ¾ cup white wine
- 2 cups chicken stock
- 1 cooked rotisserie chicken, shredded
- 1 cup cream
- 2 t cornflour
- Sea salt and freshly ground black pepper
- 500 g pastry*
- 1 free-range egg yolk
Preheat the oven to 180°C. In a large saucepan over a medium to low heat, fry the leek in the olive oil and butter for 5 minutes.
Turn up the heat to medium and add the mushroom, sage and garlic. Fry for a further 10 minutes, then add the wine, stirring for 2 minutes, before adding the chicken stock.
Simmer for 10 to 15 minutes, until slightly thicker, before adding the shredded chicken and cream. Add the cornflour, 1 t at a time, to thicken.
Bubble slowly for a further 5 minutes, then season to taste. Spoon onto a large, shallow ovenproof plate.
On a floured surface, roll out the pastry to 3 cm thick. Click here for a perfect shortcrust pastry for this recipe.
Drape over the filling to cover the plate before fitting snugly round the mixture.
Beat the egg yolk, adding a drop of milk to dilute if necessary, then lightly brush the surface with the egg mixture. Bake for 15 to 20 minutes, until golden and crisp.