Chicken & Leek Pie

Heat the oven to 190°C (170°C fan).

Heat 25g of the butter in a large frying pan. Add the leeks, onions, carrots, potatoes and garlic and cook until softened, then stir in the mustard, rosemary and chilli flakes and season with salt and pepper. Add the shredded chicken and cook for a couple of minutes while you make the sauce.

Melt the remaining 25g butter in a saucepan. Stir in the flour and cook the sandy paste for 1 minute. Stir in the chicken stock and white wine a ladleful at a time, then leave to simmer on low heat for 5 minutes. Stir in the cream.

Add the sauce to the chicken and leek mixture along with the parsley and mix well.

Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top.

Trim off any excess pastry with a sharp knife, score the pastry and brush the top with egg wash.

Bake for 35 minutes, until the pastry is golden brown and the pie is cooked through.