Chicken And Leek Pie - cooking recipe

Ingredients

1 tbsp oil
1 None small leek, halved, thinly sliced
4 rashers bacon, rinds removed, finely chopped
500 g chicken mince
80 ml white wine
180 ml double cream
2 tsp cornflour, mixed with 1 tbsp water until smooth
150 g frozen mixed vegetables
2 tbsp chopped fresh flat-leaf parsley
1 sheet ready-rolled puff pastry
1 None egg yolk
2 tsp sesame seeds

Preparation

Preheat oven to 200\u00b0C/180\u00b0C fan/gas 6. Lightly grease a 1.5-litre ovenproof dish.
Heat half the oil in a large frying pan on high. Saute leek and bacon for 4-5 mins, until leek is tender. Transfer to a plate.
Heat remaining oil in same pan on high. Add mince. Cook for 4-5 mins, breaking up lumps with the back of a spoon, until browned. Stir in wine. Simmer for 2 mins, or until almost evaporated. Add cream. Simmer for 2 mins.
Blend cornflour and vegetables into chicken mixture. Bring back to a simmer on medium, stirring, and cook for 3 mins, or until thickened. Remove from heat. Stir through parsley and season to taste. Cool for 10 mins.
Spoon mixture into prepared dish. Cover with pastry, trimming to fit if necessary. Brush with egg yolk. Sprinkle with sesame seeds. Cut a few small slits in pastry to allow steam to escape. Bake for 20-25 mins, or until puffed and golden.