shortcrust parmesan pastry
1 To make the eggwash, place the egg and cream in a bowl and mix to combine.
2 To make the shortcrust parmesan pastry, place the flour, cheese, butter and salt in the bowl of a food processor and process for 1–2 minutes or until the mixture resembles fine breadcrumbs. Add the egg and milk and process for 2 minutes or until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
3 Preheat oven to 180ºC (350ºF). Heat the oil in a large non-stick frying pan over medium heat. Add the chicken and cook, in batches, for 4–5 minutes or until golden. Remove from pan, set aside and keep warm.
4 Add the butter, leeks, garlic and thyme to the pan and cook for 7–8 minutes or until softened. Add the flour and cook for 2 minutes. Add the milk, salt and pepper and cook for a further 3 minutes or until thickened. Return the chicken to the sauce and refrigerate until cooled completely.
5 Roll half the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line a 31cm-round lightly greased pie tin with the pastry. Fill with the chicken mixture. Roll the remaining pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Place on top of the pie and trim the excess pastry. Brush with the eggwash and bake for 35–40 minutes or until the pastry is golden. Serves 4.