Pastry200g Gluten Free white flour100g Butter90ml Water
Filling600g Chicken breasts, diced1.5kg Leeks, cleaned and chopped300ml Crème Fraiche, half fatOlive oil5g ButterNutmeg, approximately half of the nut gratedSalt & Pepper1 Egg, whisked for glazing
Preheat the oven to 200C/fan 180C/ gas 6.Place the flour and butter into a large bowl, rub together until it resembles breadcrumbs.Add the water and bring the pastry together into a ball. You may need a little more as Gluten Free pastry tends to absorb more water. Wrap the dough in cling film and rest it in the fridge for 30 minutes.Add the olive oil and butter to a large pan. When hot, add the chicken and brown. You may need to do this in a couple of batches depending on the size of your pan.When fully cooked and golden, place the chicken to one side. Add a little more oil if required, add the leeks and stir until all are coated in oil. Season, turn the heat down, cover with a lid and gently cook for at least 30 minutes stirring every 5 to 10 minutes. There will be enough moisture in the pan to stop the leeks burning.Grate the nutmeg and taste as you mix it together. If you feel you need more, add at this stage. Cook for a further 10 minutes.Take the pan off the heat, stir in the crème fraiche and chicken. Remember to add all of the juices from the meat. The mixture should be a sweet creamy texture.Remove the pastry from the fridge, put it between two pieces of cling film and roll out to the desired thickness.Place the leek mixture into an oven dish and cover with the pastry. Remove any pastry that hangs over the edge, score lightly with the back of a knife and brush with the whisked egg.
Cook for 20-25 minutes until golden brown.