May issue of Taste magazine

Anyone have this issue! Want to make the chicken and leek pie with cheese pastry out of it. Thought I oculd find it online but its nowhere to be seen :(

one moment please, caller, i will locate & type up :)

Pastry:
280g plain flour
1/2 tsp salt
180g butter, at room temp but not squishy, diced
1-1/2 cups grated vintage cheddar cheese
1 small free-range egg yolk beaten with 70ml chilled water

Filling:
1 medium leek
1 medium onion, peeled & chopped
1 medium carrot, peeled & thinly sliced
2 cloves garlic, peeled & crushed
3 Tbsp butter
2 fresh bayleaves
1 Tbsp thyme leaves
150g free-range shoulder bacon, trimmed & roughly chopped
750g skinned & boned chicken thighs, trimmed & cut into large chunks (hmm, no mention of free-range here)
3 Tbsp plain flour
1 cup chicken stock
1/2 tsp salt
1/2 cup creme fraiche
1 small free-range egg

method to follow :)

1. Put flour & salt in bowl of food processor & drop in the butter. Process briefly until the mixture looks like coarse breadcrumbs.
Add cheese & process for a few seconds until it is evenly distributed. With the machine running, pour in the mixed egg yolk & water & process until it forms a ragged looking dough in large clumps.
Turn dough onto a clean, lighly floured board & knead together into a ball.

Wrap in plastic wrap & refridgerate for 30 minutes - but NO LONGER or dough will harden and be difficult to roll out.

2. On a floured surface, roll dough into a large round big enough to generously cover a 24cm dish. Chill again. Preheat oven to 180C fanbake.

3. For the filling, trim leek, discard outer leaf, wash, shake, then cut leek into rounds.
Put leek, onion, carrot & garlic in a large frypan with 1 Tbsp butter. Cook gently for 10 minutes. Add bayleaves & thyme & transfer to a large plate.

4. Increase heat under pan, add 1/2 Tbsp butter and when sizzling, add the bacon. Cook until lightly browned, then transfer to vegetables on the plate.

wipe out pan and reheat to medium-high. Quickly toss chicken with flour. Add 1-1/2 Tbsp butter to pan and when sizzling, add chicken. Brown well on on side, turn, then pour in stock. Bring to a bubble, season with the salt & black pepper to taste. Return vegetables and bacon to pan. Swirl in creme fraiche.

5. tip contents of pan into a 24cm deepish pie dish or shallow caserole. Cut a large wide strip of pastry and press this onto the dampened edge of the pie dish (it doesn't matter if it is joined in several places). Dampen the top of the pastry strip, then put the rolled-out pastry on top and press onto strip of pastry. Trim off excess, then roughly crimp the edges. Make a hole in the middle of the pastry with a skewer to let steam escape.

6. Break egg into a small dish, discard half the white. Beat lightly with a fork, then brush onto pastry. Put pie in oven with a baking sheet underneath dish in case of spillage. Cook for 30 minutes, or until pastry is golden. Serve hot.

Apologies for any typos, and my odd smart* comment ;) If anything doesn't make sense, yell out, I don't have my glasses on (and should have lol).

Oh, ready in 1 hour 20 minutes (including prep time) and serves 6.

Thanks heaps unknowndisorder - really appreciate it! It was fantastic btw, makes a HUGE pie (I also added 1T of wholegrain mustard)

Sounds very yummy

Glad you enjoyed it. I've been puzzling about the pastry. Didn't dawn on me it didn't have a base & the wide strip confused me. But makes sense now - I was thinking strip across the pie, rather than around the whole tin.

I almost got tempted myself, but maybe next week (I don't work Mondays, so it's my potter in the kitchen day).