Chicken & leek patchwork pie with sour cream pastry | Women's Weekly Food

Ingredients

• Chicken and leek patchwork pie
• 75 grams butter, chopped
• 1 large (350g) leek, thinly sliced
• 2 garlic cloves, chopped finely
• ½ cup (125ml) white wine
• finely grated rind and juice of ½ lemon
• 1 tablespoon caster sugar
• ½ cup (80g) plain flour
• 3 cups (750ml) chicken stock
• ½ cup (120g) sour cream
• 1 tablespoon chopped thyme, plus extra sprigs for scattering
• 2 tablespoons extra virgin olive oil
• 250 grams Swiss brown mushrooms, sliced thinly
• 750 grams chicken thigh fillets, cut into bite-sized pieces
• 1 egg yolk, beaten with 1 tablespoon milk, for egg wash
• Sour cream pastry
• 1 2/3 cup (250g) plain flour
• 125 grams chilled butter, chopped
• 1 egg yolk