Method

1. Prepare filling to allow a little time for it to cool
2. Gently fry the sliced leek with the butter and oil for 2-3 minutes to soften
3. Add the chicken and cook for 5 minutes or until the chicken becomes white
4. Stir in the mushrooms and cook for a further 2 minutes before adding the creme fraiche and seasonings
5. Place chicken mixture into a medium size ovenproof shallow dish. Set aside to cool whilst preparing the pastry
6. Prepare the pastry; Place half the weighed Glutafin Select Multipurpose White Mix into a bowl with the butter, grated parmesan, egg and water and mix to a smooth paste with a fork
7. Work in the remaining Multipurpose White Mix first with a fork and then by hand and bring together to make a ball
8. Knead on a work surface lightly dusted with a little more Glutafin Select Multipurpose White Mix until completely smooth
9. If possible, chill the pastry to allow it to roll better
10. Roll out the pastry to be 4cm bigger than the pie dish and to the thickness of a £1 coin, adding more Glutafin Mix if necessary, to prevent each from sticking
11. Trim a 1cm /1/2inches wide strip from around pastry edge and stick along the pie dish rim to make a pastry border. Brush with egg
12. Place pie filling into pie dish
13. Roll remaining pastry over the rolling pin and place over pie dish. Trim to fit and squeeze pastry edges together to seal. Brush pastry surface with the remaining egg
14. Preheat oven at 200°C/400°F/Gas Mark 6. Bake pie in the oven for 25-30 minutes until the pastry is golden brown
15. Serve immediately or allow to cool before freezing.