Chicken, leek and apple pie

Ingredients

For the shortcrust pastry (or use fresh puff pastry)
300g plain flour, plus extra for flouring
pinch salt
120g cold butter, cut into cubes
2-3 tbsp cold water
1 free-range egg, beaten with a pinch of salt

For the white sauce
30g/1¼oz butter
30g/1¼oz flour
600ml/½ pint milk
3 tbsp double cream
2 tsp dijon tarragon mustard
dry chicken stock
salt
pepper

For the filling
olive oil
1 pack of bacon, diced
2 chicken breasts, diced
2 leeks, cut into fairly big chunks
2 Boscop apples, cored and cut into large pieces
handful of peas (only put in shortly before assembling the pie)
Maybe some celeriac or carrots (fairly small pieces), courgette (only put in shortly before assembling the pie)
1 bunch tarragon, leaves only (optional)
freshly ground black pepper
salt
dry chicken stock

How to make the pastry:
For the pastry, sift the flour and salt into a large mixing bowl.
Add the butter and, using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs. Lift the flour into the air as you do so, to get some air into the mixture and keep it cool.
Add just enough cold water to form a dough and mix together with a palette knife.
Then, using your hands, bring the dough together in the bowl. Turn it out onto a clean, floured work surface and knead briefly. Shape it into a flattened circle and wrap it in cling film. Chill in the fridge for at least 20 minutes.

How to make the white sauce:
Melt the butter in a heavy-bottomed pan. Add the flour and stir with a wooden spoon over a medium heat for a minute or two, being careful not to burn it.
Add the milk all at once. Take off the heat and whisk the mixture with a balloon whisk. Once all the lumps are whisked in, place the pan back onto a medium heat and whisk continuously until the sauce comes to the boil and thickens.
Cook for a little bit longer, stirring frequently with a wooden spoon. Add the double cream, mustard and the chicken stock.

How to make the filling:
Fry the bacon until cross, take out with a slotted spoon.
Add some olive oil to the same pan and fry the chicken pieces on a fairly high heet until nicely browned but not completely cooked. Season while frying. Take out with a slotted spoon.
Fry the leeks, celeriac and any other similar vegetables for a few minutes. Add the apples and fry for a few more minutes. Add peas, courgettes, the fried bacon and chicken and mix. Season fairly well as the white sauce will soak a lot up while cooking in the oven.

How to assemble the pie:
Preheat the oven to 190C Umluft. Place the chicken mixture into a pie dish. Sprinkle the tarragon leaves, if using, over the top. Pour over the white sauce.
If using bought puff pastry, place it on top, cut of any overhanging bits and brush with a mixture of beaten egg and some salt. Criss-cross with the back of a knife to get a pattern, and add some holes.
If using the homemade pastry, allow it to get up to room temperature. Lightly flour a clean board and roll out the pastry into a rectangle about one-and-a-half times the size of the pie dish.
With a knife, trim long, half-inch wide strips from the pastry. Use the trimmings to make an edge around the pie dish by brushing them with a bit of water (to help the pastry adhere) and placing them in a single layer around the outer edge of the pie dish.
Using your rolling pin, lift the remaining pastry sheet and place it on top of the dish to form a lid. Trim around the edge of the pie dish with a knife to cut off the excess pastry, reserving the trimmings. Use your fingers and thumb to crimp the edges. Make a hole in the centre to allow the air to escape.
Brush the top of the pastry with the beaten egg and salt wash. Use the reserved pastry trimmings to decorate the top.

Place the pie on a baking tray and bake in the oven for 30 minutes until bubbling hot and golden.

Yum!