Easy Chicken & Leek Pie - Carême Pastry

Ingredients

• 1 (375g packet) Carême All Butter Puff Pastry, defrosted
• 2 tbsp olive oil
• 50g unsalted butter
• 3 leeks, washed & sliced
• 1 large cooked chicken, skin discarded & meat shredded
• 200ml crème fraiche or sour cream
• ¾ cup frozen peas
• 1 tsp dried tarragon
• 1 egg, lightly whisked with a dash of milk.
• Preheat the oven to 200°C fan-forced.
• In a large, heavy-based pan over low heat, melt the butter, then add the leeks and season with salt and pepper. Place a lid on the pan and cook gently on low heat for 15 minutes, or until soft.
• While the leeks cook, combine the shredded chicken, crème fraiche (or sour cream), peas and tarragon in a bowl. Once the leeks have cooked, add these to the chicken mixture and season to taste.
• Place the pie dish on a baking tray and bake in the oven at 200°C fan-forced for 10 minutes, then reduce to 180°C fan-forced and continue to bake for 30 minutes, or until golden brown.