Chicken, porcini and leek pie
( SERVES 6 )

Viva 24/6/2008

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Amanda Laird

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1 tbsp	Olive oil
2 cloves	Garlic, finely sliced
1 tsp	Fresh thyme
1 stalk	Celery, finely diced
1	Onion, small, finely diced
1	Carrot, peeled and diced
1	Chicken breast, (double), skin removed, meat diced
1	Leek, trimmed, rinsed to remove any dirt, finely sliced
1 tbsp	Porcini powder, (available from Equagold at Farro Fresh in Auckland)
1 tbsp	Plain flour
1 cup	White wine
1 cup	Chicken stock
1 sheet	Puff pastry
1	Egg, whisked with 2 tsp milk

Preheat oven to 200 degC. In a large pan, heat the oil then add the garlic, thyme, celery, onion and carrot.
Stir over a medium heat for 5 minutes or until soft.
Add the diced chicken and the leek. Stir, then add the porcini powder and flour.
Stir for 2 minutes to remove any lumps, then add the wine and the stock. Season and let simmer for 5 minutes until the sauce has thickened and the chicken is cooked. Let cool.
Spoon the filling into a baking dish. Lay a sheet of puff pastry over the top and brush with the egg wash then bake for 25 minutes or until golden.