Chicken and Jerusalem artichoke pie

Preparation method

1. For the filling, heat the butter in a large heavy-bottomed lidded pan and gently fry the onion and garlic until softened but not coloured.

2. Add the Jerusalem artichokes, grated orange zest and white wine and boil down until the wine has virtually disappeared.

   Technique: Zesting citrus fruit

3. Sprinkle over the flour and stir for a few seconds so that it is evenly distributed. Gradually add the stock and stir to make a sauce. Season with salt and freshly ground black pepper, then add the chicken and stir well.

4. Cover and simmer for about ten minutes, stirring occasionally. Remove the lid and simmer uncovered for five minutes, until the sauce has thickened. Add the cream, stir and cook for a final 3-4 minutes. Adjust the seasoning, to taste.

5. Transfer the filling mixture to a 1-1.5 litre/1¾-2½ pint ovenproof pie dish and leave to cool slightly.

6. For the pastry top, roll the pastry out thinly on a floured surface. Cut out a couple of long strips about 1cm/½in wide. Brush the edge of the pie dish with the beaten egg. Lay the strips of pastry on the edge, curving to fit and cutting so that they go all the way around but don't overlap. Brush them with egg, then lay the remaining pastry sheet over the top. Trim off any excess and press the pastry down all around the edge to seal. Use the pastry trimmings to make leaves or flowers and glue them in place with the egg wash. Make a hole in the centre so that steam can escape, then chill the pie in the fridge for half an hour.

7. Preheat the oven to 220C/425F/Gas 7.

8. Brush the pastry top all over with egg wash and place in the oven. After 10-15 minutes, when the pastry is golden-brown, reduce the heat to 190C/375F/Gas 5. Continue baking for a further 20-25 minutes. Serve hot.

30 mins to 1 hour preparation time

1 to 2 hours cooking time

Serves 8