Chicken Pie

Ingredients
1 barbecue chicken
250g baby frozen peas
5 spring onions
1 leamon
4 thawed sheets frozen puff pastry
1 egg
1 tbs olive oil
2 cloves garlic
4 sprigs thyme
250ml (1 cup) double cream
Green salad, to serve


Method 
1. Preheat oven to 220C. Boil a kettle of water. Meanwhile, shred chicken meat, discarding skin and bones. 
2. Place peas in a bowl, pour over boiling water and stand for 1 minute. Drain. Squash peas with your hands. 
3. Roughly chop onions, including most of the green part, and place in a bowl with chicken and peas. Zest lemon over chicken mixture, season with salt and pepper, then toss to combine. 
4. Line an oven tray with baking paper. Stack 2 pastry sheets on top. 
5. Pack chicken mixture in centre of pastry. Stack remaining 2 pastry sheets over, stretching to cover filling. 
6. Lightly brush edges with water and press to join. Trim pie to a 25cm round. Lightly beat egg, then brush over pie. Using a knife, score top, if desired. Cut a 2cm hole in top of pie. 
7. Bake for 25 minutes or until pastry is dark golden (cover with baking paper if overbrowning). 
8. Meanwhile, heat oil in a pan over medium heat. Bruise garlic, discard skins, then add to pan. 
9. Strip leaves from thyme into pan, then cook, stirring, for 1 minute or until fragrant. 
10. Add cream and simmer for 2 minutes. Discard garlic. 
11. Spoon the cream mixture into pie through the hole. Stand for 5 minutes. Serve pie with green salad.

Serves: 6

Sour Cream Pastry

Ingredients
200g Chilled unsalted butter
250g Plain flour
125ml Sour Cream

Method
1. Mix butter and flour in a food processor until it looks like breadcrumbs.
2. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball
3. Using your hands, shape pastry in a rectangle. Wrap in plastic film and refrigerate for 10 minutes. 
4. Roll out the sour cream pastry to 3mm thick.
5. Grease a flan tin (23cm x 2.5cm) and line with the pastry, cut off the excess pastry around the edge but allow the pastry to come above the fin tin by 5mm, this is due to the pastry shrinking during blind baking. Place in the fridge for 15 mins to chill.
6. Remove from the fridge and place in the oven for 5 minutes. 
7. Decrease oven temperature to 220°C and cook for a further 20-25 minutes or until pastry is golden and cooked through. 
8. For an even colouring of the lid, turn the pie half way through cooking, if necessary.