Chicken and leek pie with Paris mash and charred green beans

Ingredients

• Olive oil, for drizzling
• 1 brown onion, finely chopped
• 1 leek, thinly sliced
• 200 g diced bacon
• 1 tbsp Dijon mustard
• 300 g thickened cream
• Salt and black pepper
• 1 sheet good-quality short-crust pastry, defrosted
• 1 sheet good-quality puff pastry, defrosted
• 1 egg, lightly whisked
• Olive oil spray
• 200 g green beans, trimmed

For the chicken and marinade

• 500 g chicken breast
• 1 tsp olive oil
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp all-purpose seasoning

For the Paris mash

• 4 large potatoes, peeled, roughly chopped
• 250 g butter, melted
• 250 g thickened cream
• Salt and white pepper, to taste

Resting time: 10 minutes.

Instructions

1. Preheat oven to 180°C (fan-forced).
2. In a large bowl, combine the ingredients for the chicken and marinade and mix well to combine.
3. In a large frying pan, heat 1 tbsp oil. Add the onion and leek and cook, stirring, until translucent. Add the bacon and cook, stirring, until cooked. Remove to a plate.
4. Return the pan to the heat with a generous drizzle of olive oil. Add the chicken breast and cook, turning occasionally, until cooked through. Remove to a plate and allow to rest for 10 minutes, reserving any resting juices. Use a fork to shred the chicken breast, then transfer to a large mixing bowl with the onion, leek and bacon. Stir through the mustard and cream, seasoning with salt and pepper to taste.
5. Line a glass pie dish (23.5cm x 4 cm deep) with the shortcrust pastry. Evenly spoon in the chicken filling, pressing down lightly. Top with a sheet of puff pastry, pressing the edges to seal and trimming off any excess pastry (you can use offcuts to decorate the top, if you like!). Brush the puff pastry with the beaten egg, then cut a slit in the centre of the pie. Bake for 20 minutes, then remove and brush the top with beaten egg. Bake for a further 15-20 minutes, or until the pastry is cooked and golden-brown. Remove from the heat and allow to rest for 5 minutes before serving.
6. While the pie bakes, make the Paris mash. Place the potatoes into a large saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes, or until soft and cooked through. Drain the potatoes. Fit a drum sieve over a mixing bowl, then use a dough scraper to push the potatoes through the sieve into the bowl. Heat 2 tbsp butter in a cleaned saucepan. Once hot, remove from the heat and mix through the sieved potatoes with a wooden spoon. Add 2 tbsp cream and mix to combine. Continue to alternative adding butter and cream, moving the pan on and off the heat as needed until the potato has a creamy consistency. Season to taste with salt and white pepper. Cover to keep warm.
7. Heat a grill pan over high heat, then spray with olive oil spray. Add the green beans and cook, turning, until tender and charred. Remove from the heat.
8. Serve the pie with the Paris mash and charred green beans.

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