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Makes: 1 Large Pie or 6 Small Pies


2 tbsp butter
200g baby leeks, washed and thinly sliced
NOMU Sea Salt, NOMU Black Pepper, to taste 
1 tsp NOMU One For All Grinder
300g baby mushrooms, cut into quarters
4 tbsp sherry
1 whole chicken, cooked (poached or roasted)
1 sheet butter puff pastry
1 egg, beaten

To make the velouté:
60g butter
60g cake flour
1-liter hot water
2 tbsp NOMU Chicken Stock


Preheat your oven to 180°C.

Remove the meat from the chicken and shred or cut it into small bite-size pieces. Discard the skin. Fry the leeks in 2 tbsp butter with a pinch of salt and One For All Ginder until soft and tender. Add the mushrooms and fry until lightly golden and cooked through. Add the sherry and cook until evaporated. Add the chicken, stir to combine, and set aside.

To make the velouté:
Prepare your chicken stock by stirring 2 tbsp NOMU Chicken Stock into 1 liter hot water. Melt 60g of butter in a saucepan and add the flour. Cook for 2 minutes then gradually add the chicken stock while stirring continuously until you have a thick, velvety velouté. Add the velouté to the chicken and leek mixture and season with salt and pepper.

Place the chicken mixture into a large pie dish or divide between 6 small pie dishes. Roll out the puff pastry on a lightly floured surface and cover the pie dish or cut into rounds to cover the small dishes. Gently push down around the edges to seal it and trim off any excess. Brush the top with beaten egg and bake for 20-30 minutes or until the pastry is golden brown and crisp on top.

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