Chicken and leek pie

Recipe by Smeg chef Elke Travers

Makes 22cm pie

It is possible to cook a crisp golden pie – with pastry top and bottom – in under half an hour with a speed oven.

2 tablespoons olive oil

1 leek, sliced thickly

1 fennel, sliced thinly

1kg chicken thighs, cut into 2cm pieces

¼ bunch sage, torn

3 tablespoons flour

100ml pinot grigio

150ml chicken stock

100ml cream

Salt & pepper

2 sheets puff pastry

1 egg, beaten, to glaze

Set speed oven to microwave + static + fan and pre-heat to 210⁰C with 300W of microwave power.

Heat olive oil in a large frying pan over medium heat.  Add leek, fennel, chicken and sage and cook for 5 minutes until chicken is slightly brown.  Add flour and mix well.  Add pinot grigio and stir until combined.  Add stock and cream, season with salt and pepper and cook for five minutes.  Cool.

Line a 22cm glass pie dish with pastry.  Fill with cool chicken mixture and top with remaining pastry sheet.  Press the edge to seal, brush with beaten egg and cook for 25 minutes.  Serve hot or cold.

Recipe created with the Smeg Classic Speed Oven and Stand Mixer.