Chicken and Leek Pie

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Heat the oil in a pan over medium heat and sauté the onions and leeks for 4-5 minutes. Add the pieces of meat and stir-fry for another 4-5 minutes. Add garlic and wine, bring to the boil and reduce by 2/3. Pour in the stock and cook until the sauce has reduced by half.
Add the cream and tarragon, bring to the boil and simmer for 5-6 minutes. Season and put in a 2.5l baking dish, allow to cool. Brush the edge of the form with a little water, roll out the puff pastry and pour over the form, press the edge down, cut off any protruding edges. Cut a small hole in the middle to let the steam escape. Place on a baking sheet and refrigerate for 15 minutes. Preheat the oven to 220 C. Mix the egg with a little salt and spread it over the puff pastry. Bake in the oven for 40-45 minutes.

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