There's nothing nicer than a warming hen pie with crisp, golden-brown puff pastry and creamy, wealthy sauce

• Preparation and cooking time
  • Prep:30 minutes
  • Cook dinner:1 hr and 35 minutes
  • plus chilling
• Extra effort
• Serves 4

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Substances

• 60g unsalted butter
• 60g plain flour
• 250ml dry cider
• 250ml full-fat milk
• 1 tbsp Dijon mustard
• juice 1/2 lemon
• 2 tbsp crème fraîche
• 3 medium leeks, sliced into rings
• 1 giant apple, peeled, cored and sliced
• 500g cooked hen, torn or minimize into items
• 50g additional mature cheddar, grated
• 375g puff pastry
• 2 egg yolks, overwhelmed with 2 tsp milk (to make an egg wash)

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Methodology

• STEP 1

  Soften 40g of the butter in a saucepan and add the flour. Stir this over a medium-low warmth for 1 min to make a roux. Take away from the warmth and begin including the cider a bit at a time. Combine properly with a picket spoon to make sure there are not any lumps. Preserve stirring till all of the cider has been added, then add the milk in the identical means. Season, return the pan to the warmth and, stirring repeatedly, deliver to the boil. The combination will thicken significantly and, as soon as it has come to the boil, cut back the warmth and simmer for about 3 minutes. Stir within the mustard, lemon juice and crème fraîche , and style for seasoning.

• STEP 2

  Soften the remainder of the butter in a frying pan and gently fry the leeks and the apples for five minutes. Add 2 tbsp of water, season, cowl and prepare dinner over a low warmth for 8-10 minutes till tender. If there are many juices, enhance the warmth to cut back them.

• STEP 3

  Add half the cheese to the sauce, then deliver to the boil. Scale back the warmth and gently stir within the leeks and apples and style – it’s possible you’ll wish to add extra mustard or lemon juice. Cool and chill the sauce till you’re able to assemble the pie.

• STEP 4

  Stir the hen into the cooled sauce. Put the combination right into a 25 x 20cm pie dish or a spherical dish measuring 25cm throughout (with a 1.3 litre capability). Sprinkle with the remainder of the cheese and go away to chill fully.

• STEP 5

  Warmth oven to 200C/180C fan/ gasoline 6. On a calmly floured floor, roll the pastry out to the thickness of a 50 p coin. Reduce off a strip the identical width because the lip of the pie dish. Moist the lip and press this strip onto it. Brush the strip with water and lay the remainder of the pastry on high. Press the pastry lid onto the pastry strip, then minimize off the surplus. Crimp the perimeters and use the remaining pastry to embellish the highest of the pie. Make three small slits within the pastry close to the center to let the steam escape. Brush the highest with the egg combination and bake within the oven for 30 -40 minutes, till the pastry is a deep golden color and hyped up. Serve instantly.