Ingredients

1 egg, lightly beaten

Poppy seeds, to sprinkle

Pie filling

400ml chicken stock

35g cornflour

1 tbs olive oil

1 onion, finely chopped

1 leek, thinly sliced

2 garlic cloves, crushed

200g bacon, coarsely chopped

500g chicken thigh, coarsely chopped

200ml cream

3 tbs Dijon mustard

Hot water pie pastry

200ml water

150g butter, chopped

450g plain flour

½ tsp salt

2 eggs

Spinach, peach & pine nut salad

2 tsp olive oil

2 tsp balsamic vinegar

1 firm ripe peach, cut into wedges

50g baby spinach

25g shaved parmesan

2 tbs pine nuts, toasted

Method

To make pie filling, combine ¼ cup of the chicken stock with the cornflour in a cup.

Heat oil in a large saucepan over medium heat. Cook onion, leek and garlic until soft. Add bacon and chicken. Cook, stirring occasio

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