Chicken, Leek and Wild Mushroom Pie

For the shortcrust pastry

1. Sieve the flour into a large bowl with the salt
2. Gently rub in the fats into the flour until it resembles coarse breadcrumbs
3. Make a well in the centre of the dry ingredients
4. Mix the egg and water together
5. Add gradually to the well mixing quickly until it forms a dough { you may not need all the liquid}
6. Turn onto a floured board and knead gently until a smooth ball is formed
7. Wrap in cling film and place in fridge for at least 30 minutes.

For the pie filling

1. Soak the mushrooms with the Madeira and a little water until completely covered for at least 30 mins.
2. Cut the chicken into even sized cubes, leaving chunky
3. Slice the leeks 1cm slices
4. Finely slice the celery
5. Place equal amounts of butter and oil into two large pans and heat
6. Place chicken in one pan to brown
7. Place leeks and celery in the other to soften
8. Once chicken is lightly browned add to the leeks and celery with the thyme
9. Mix well and if a little dry add some more butter
10. Add the flour stirring quickly until all fat absorbed
11. Add the wine stirring all the time followed by the stock mushrooms and the juice and lastly the double cream.
12. Season well with salt and pepper
13. Bring to the boil stirring and leave to simmer until the sauce thickens and reduces. Approx 10 mins
14. Meanwhile roll out the pastry onto a floured surface to cover a 25 cm pie dish
15. Place the filling into the pie dish leaving 1cm gap from the top
16. Cover with the pastry dampening the edges of the dish with a little water
17. If not using a pie funnel make a small incision in the centre of the pie to allow steam to escape
18. Whisk the egg yolk and a small pinch of salt and glaze the top of the pie.
19. Place into a preheated oven Gas mark 7 200oC/400oF approx 20 – 25 mins.until golden brown