Chicken, Leek, Prune and Caerphilly Cheese Pie

Ingredients:
1 tbsp olive oil
1 tbsp butter
1 onion chopped
3 cloves of garlic sliced
4 boned chicken thighs cubed
7oz/200g leeks sliced, white part only
2tbsp flour
150ml dry white wine
1 pint chicken stock
200ml double cream
1tsp English mustard
Salt & Pepper to taste
3.5oz/100g prunes halved
5.5oz/150g Caerphilly Cheese, crumbled
2oz/55g mixed chopped tarragon and flat leaf parsley
1lb/500g ready rolled puff pastry
1 egg yolk
1 tbsp double cream

Method:
Preheat oven to 180 C/ 350 F
Melt the butter and oil and fry the onions and garlic for about 10 minutes
Add chicken and cook for further 5 minutes to seal the chicken
Add leeks and flour stirring continually until combined
Add wine and chicken stock slowly until the sauce thickens
Add cream and mustard and season
Take off heat and stir in prunes, Caerphilly cheese and herbs
Place pie filling into a medium sized dish
Mix egg yolk and cream and brush arund pie dish. Cover with pastry and cut around the sides with a knife. Brush the remaining egg mix over the pie
Poke a couple of small holes in the top of the pastry to let out steam
Cook for 25 minutes

Enjoy!

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