What you’ll need
1 large leek, trimmed and chopped
1 stick celery, chopped
20 ml auzure Canola Oil
1 kg chicken breast fillets, cut into thick strips
¼ cup The Healthy Baker Plain Flour
1 cup chicken stock
1 cup cooking cream
3 teaspoon Dijon mustard
2 tablespoons chopped fresh tarragon
For the pastry:
1 cup The Healthy Baker Plain Flour
75g cold chopped butter
⅓ cup sour cream
1 egg yolk, lightly beaten
½ teaspoon sesame seeds
Place leek and celery into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl. Add oil and sauté 3 min/Varoma/speed1.
Add flour and cook 1 min/Varoma/speed 1. Add stock and cream and cook 5 min/Varoma/speed 1.
Add chicken and cook for 20 min/90°C/ speed 1. mustard and tarragon. Transfer to a 1.25 litre/5 cup capacity pie dish. Cool
Preheat oven to 200°C or 180°C fan-forced. Place flour and butter into mixing bowl.
Process for 8 sec/speed 10 or until the mixture looks like breadcrumbs.
Add sour cream and process for 15 sec/ speed 4, or until the dough comes together
Turn out onto a floured surface and bring together into a ball.
Cover with plastic wrap and place in fridge for 30 minutes or until firm.
Roll out pastry on a sheet of baking paper until it is large enough to cover the pie dish.
Place the pastry over the filling and pinch the edges decoratively with your fingers.
Brush with egg yolk, sprinkle with sesame seeds and bake for 30 minutes or until browned and crisp.
