Roast chicken, leek and bacon pie

Instructions

Roast chicken

1. Preheat the oven to 200°C (180°C fan).
2. Bring the chicken to room temperature for 20–30 minutes and pat it dry with kitchen paper before rubbing all over with olive oil, salt and black pepper. Ensure you rub the olive oil under the skin.
3. Stuff the cavity with lemon halves, garlic cloves, thyme and rosemary.
4. Place in a roasting tin and roast for 1 hour 10 minutes or until the thickest part of the breast reaches 75°C internal temperature.
5. Rest for 15 minutes before removing the meat from the bones and shred or cut into bite-sized pieces.

Shortcrust pastry

1. Cut the butter into small cubes. In a bowl, rub the butter in the flour and salt with your fingertips until it resembles breadcrumbs.
2. Add the cold water gradually and bring it together into a dough.
3. Wrap tightly and chill in the fridge for at least 30 minutes.

Filling

1. Heat the butter and olive oil in a large pan over medium heat. Add the diced bacon and cook until lightly crisp.
2. Stir in finely diced onion and sliced leeks, cook for 8–10 minutes until softened. Add the minced garlic and cook for another minute.
3. Sprinkle in the flour and stir thoroughly to combine. Cook for 2 minutes, stirring constantly, until the flour forms a smooth paste-like roux.
4. Gradually whisk in the chicken stock until smooth and simmer for 3–4 minutes until thickened.
5. Mix in the shredded roast chicken, Dijon mustard, thyme and sage until evenly distributed.
6. Season to taste and allow to cool until no longer hot.

Assembly

1. Preheat the oven to 200°C (180°C fan).
2. Divide the pastry into four pieces - two slightly larger portions for the bases and two slightly smaller portions for the lids.
3. On a lightly floured surface, roll out one of the larger portions and use it to line the bottom and sides of the first 8×5×2 inch rectangular dish. Repeat with the second larger portion for the other dish.
4. Optional: Chill for 10-15 minutes just before baking to maintain pastry flakiness.
5. Add half of the cooled filling to each dish and spread it out evenly.
6. Roll out one of the smaller portions into a rectangle large enough to cover the filling in the first dish. Lay it over the top, pressing the edges down firmly to seal. Repeat with the second dish.
7. Trim away any excess pastry around the edge with a sharp knife and crimp all the way around with a fork to secure the lid.
8. Cut a small steam hole in the centre of each pie to let steam escape during baking.
9. Optional: Chill again for 10-15 minutes just before baking to maintain pastry flakiness.
10. Brush the tops with a beaten egg before baking for 40–45 minutes.
11. Allow to rest for 10-15 minutes before serving.