CHICKEN & CIDER PIE

INGREDIENTS

3 tbsp rapeseed oil

50g butter

400g shallots, halved if large

2 leeks, halved and sliced

2 garlic cloves, chopped

50g plain flour

300ml medium dry cider

500ml chicken stock

750g roast chicken, roughly chopped

1 tsp chopped fresh thyme

2 tbsp roughly chopped parsley

200ml double cream

500g ready- made puff pastry

1 egg, beaten

METHOD

1. Heat the butter in a large non-stick frying pan, add the shallots and gently cook for 10 minutes. Add the leeks and garlic and cook for a further 10 minutes. Scatter the flour over, stir well and cook for 3 minutes, stirring regularly.

2. Whisk in the cider and chicken stock until smooth and simmer for 15 minutes. Add the chicken and thyme and heat through for 5 minutes. Season to taste. Stir in the parsley and cream, adding a splash of boiling water if you feel it needs to be a bit more saucy.

3. Cut the pastry into 6 equal pieces and roll out each one so that it’s large enough to cover the top of a 250ml pie tin. Divide the chicken filling between the pies, brush the rims of the tin with the egg and place the pastry lids on top. Press down and cut vents in the tops of each pie. Brush all over with egg.

4. Preheat the oven to 190°C/170°C fan assisted/Gas 5. Place the pies on a baking sheet and bake for 35 minutes until golden, risen and piping hot. Serve straight away with steamed carrots and winter greens.