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Preheart the overn to moderatly hot 200?C ( 400F/ Gas 6). Rub the butter and cream cheese into the flour until it resembles fine breadcrumbs. Add half the egg and enough of the water to make the mixture cling together. Turn out onto a floured surface, gather the dough together and cover with plastic wrap. Chill for 30 minutes.
Heat the oil in a pan, add the leek and garlic and cook, stirring, for 5 minutes, or until soft. Add the carrot, celery, peasand 1 cup of the stock and simmer for 5 minutes or until the vegetables are tender. Blend the extra flour with the remaining stock and add to the pan. Stir until the mixture boils and thickens, then remove from the heat and add the sour cream; cool. Add the chicken.
Cut the pastry in half and roll out one half on a lightly floured surface into a 30cm (12inch) round. Place in a lightly greased pie tin. Spreas over the cooled filling. Roll the reanining pastry into a 32cm (13inch) round. Brush the border of the bottom pastry with the remaining egg, cover the filling with the second pastry round and press or twist the edges together to seal. Dust with flour and cut a small slit in the top.
Bake for 35-40 minutes, or until golden ( Cover loosely with foil if browning to much
P.S you can use mixed vegetables insted of the peas,carrot and celery or both
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