56 Oven setting: CircoTherm® Intensive METHOD To make the pastry, place flour in the bowl of a food processor, add salt and Serves: 6 butter and pulse the food processor until mixture resembles breadcrumbs. Preparation time: 40 minutes Cooking time: 20 minutes Add the sour cream and pulse until the pastry forms a ball. Remove the pastry from the food processor, wrap in plastic wrap and refrigerate for 30 minutes. Chilling time: 30 minutes Level of difficulty: Medium To make the filling, place butter in a large saucepan on induction level 7. Add leek and cook for 3 minutes or until soft. Add mushrooms and cook for a further 3 minutes; add thyme and chicken and stir well to combine; cook for a further INGREDIENTS 5 minutes. Add flour and cook for 2 minutes, ensuring flour doesn’t stick to the base of the saucepan. Reduce induction level to 5, add wine and chicken stock PASTRY and cook for 10 minutes. Finally add cream and season with salt and pepper. 12/3 cup plain flour Cook for a further 5 minutes or until thickened. Allow filling to cool completely. ½ tsp salt Grease 6 individual pie tins (9cm diameter and 3cm deep). Place the wire rack 200g unsalted butter, cubed on the lowest shelf level and preheat oven on CircoTherm® Intensive to 180°C. ½ cup sour cream Take 2/3 of the pastry and roll out to 3mm thickness and line pie tins. Fill the pies FILLING with filling and brush edges with egg yolk. Roll out the remaining pastry, cut tops 50g unsalted butter for the pies and place on top of filling. Gently press pie edges with a fork. Brush 1 leek, white part only, quartered and finely sliced pies with remaining egg yolk. 150g trimmed button mushrooms, sliced Bake the pies for 15–20 minutes or until golden. Allow to cool for 5 minutes 150g trimmed Swiss brown mushrooms, sliced before serving. 2 tsp chopped thyme leaves 500g skinless chicken thigh fillets, NOTE cut into 1cm cubes ¼ cup plain flour The use of unsalted butter and the sour cream ensure a light golden pastry. 100ml white wine Resting the pastry in the refrigerator makes it easier to handle. 100ml chicken stock 2 tbsp cream Salt and pepper to taste 1 egg yolk, lightly beaten THE NEFF AUSTRALIA COOKBOOK MAINS