100g/3½oz salted butter
150ml/5fl oz olive oil
4 free-range chicken breasts, skin removed, flesh cut into cubes
2 leeks, cut into 1cm/½in slices
2 sticks celery, finely sliced
1 tsp chopped fresh thyme
75g/2½oz plain flour
200ml7fl oz white wine
250ml/9fl oz hot chicken stock
150ml/5½oz double cream
salt and freshly ground black pepper
1 free-range egg, yolk only, for glazing
pinch salt, for glazing
Preheat the oven to 200C/400F/Gas 7. Place the mushrooms into a bowl, cover with the Madeira wine and a little cold water, and soak for at least 30 minutes.
For the pastry, sieve the flour and salt into a large bowl, then add the butter and lard.
With your fingertips, gently rub the fat into the flour until the mixture resembles coarse breadcrumbs.
Mix the eggs and the water together, then make a well in the centre of the flour mixture and add the egg mixture little by little as necessary, mixing quickly until it forms a dough.
Turn the dough out onto a clean, floured work surface and knead for 3-4 minutes until the ingredients are well combined into a smooth ball. Wrap the dough in cling film and chill in the fridge for at least 30 minutes.
For the pie filling, heat the butter and the oil in a large frying pan over a medium heat. When the butter is foaming, add the chicken and cook for 5-6 minutes, stirring occasionally, until golden-brown and cooked through. Remove from the pan and set aside on a warm, covered plate.
Add the leeks and celery to the same frying pan and cook for 3-4 minutes, or until softened, then return the chicken to the pan and stir in the thyme. If the mixture is a little dry add some more butter.
Add the flour, stirring continuously until it has absorbed all the fat and meat juices, then add the wine and continue stirring until the sauce is smooth.
Add the hot stock, reconstituted mushrooms and any unabsorbed Madeira wine and cook for 2-3 minutes until heated through, then stir in the double cream and season to taste with salt and freshly ground black pepper.
Bring the mixture to the boil, stirring regularly, then turn down the heat and simmer for 10-12 minutes, or until the sauce has thickened and the volume of liquid has reduced.
Roll out the pastry onto a clean, floured work surface until it is large enough to cover a 25cm/10in pie dish.
Spoon the pie filling into the pie dish, leaving a 1cm/½in gap from the top of the dish.
Run your wet finger around the rim of the pie dish, then cover the dish with the pastry and press the pastry to rim of the dish to seal. With a knife, make a small incision in the centre of the pie to allow steam to escape.
Whisk the egg yolk with a pinch of salt and brush it over the pastry. Bake the pie in the oven for 20-25 minutes, or until the pastry is golden-brown and the filling is bubbling.
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