Serves 4
Prep 25 minutes
Cook 40 minutes
1 tbsp olive oil
1 tbsp butter
1 Spanish onion chopped
3 cloves of garlic sliced
4 boned chicken thighs cubed
200g leeks sliced, white parts only
2tbls flour
150ml dry white wine
1pint chicken stock
200ml double cream
2 tsp English mustard
Salt and black pepper to taste
100g prunes halved
150g Caerphilly cheese crumbled
50g mixed chopped tarragon and flat leaf parsley
500g ready rolled puff pastry
1 egg yolk
1 tablespoon of double cream
Preheat oven to 180ºC / 350ºF
In a medium sized saucepan melt the butter and oil then fry the onions and garlic until they start to colour, about 10 minutes
Then add the chicken and cook for a further 5 minutes until the chicken is sealed
Add the leeks and flour stirring continually until they are well combined
Add the wine and chicken stock slowly until the sauce has thickened
Add the cream and mustard and then season
Take off the heat and stir in the prunes, cheese and herbs
Place the pie filling into a medium sized pie dish
Mix the egg yolk and cream together and then brush around the pie dish. Cover with pastry and cut around the sides with a knife
Brush the remaining egg mix over the pie
Poke a couple of small holes in the pastry to let out the steam
Cook in the oven for 25 minutes, remove from the oven and serve
