1 large chicken leg
2 small leeks, trimmed, finely sliced
200g/7oz mixed wild mushrooms such as girolles, chanterelles, cleaned, chopped
100g/3½oz plain flour
100ml/3½fl oz chicken stock
1 tsp chopped fresh rosemary leaves
1 small free-range egg
2-3 tsp white wine vinegar
250ml/9oz ready-made sauce espagnole (rich brown stock-based sauce)
100ml/3½fl oz marsala
knob of butter
For the pie, remove the meat from the chicken leg and chop into bite size pieces.
Melt the butter in a frying pan and gently fry the leeks for 5 minutes, or until beginning to soften.
Stir in the wild mushrooms and cook for 5 minutes more. Add the chicken meat and cook for a further 5 minutes, stirring occasionally. Stir in 1-2 tsp flour, until no dry patches remain. Pour in the chicken stock, bring to the boil, reduce the heat and simmer for 15 minutes.
Thoroughly grease 2 x 225ml/8fl oz ramekins or individual pie tins.
Mix the remaining flour and the rosemary in a bowl, then rub in the lard.
Beat the egg, reserve a teaspoon of the mixture, then mix the remaining egg with the vinegar and a little cold water. Add to the flour mixture and stir until it forms a soft dough. Wrap and chill in the fridge for 20 mintues.
For the stuffed chicken, cut a pocket along the length of each chicken breast. Melt the butter in a frying pan and cook the garlic and mushrooms over a medium heat for 6-7 minutes, or until the mushrooms have softened. Sprinkle in the thyme and season, to taste, with salt and freshly ground black pepper. Drain off excess juices and stuff each chicken breast with the mushroom mixture.
Preheat the oven to 200C/180C fan/Gas 6. Line 2 sheets of cling film with 3 rashers of bacon on each sheet. Place a chicken breast on top of each sheet and wrap in bacon to completely cover, tucking in the ends and trimming away excess if necessary. Remove the cling film and place the chicken seam side down in a roasting tin.
Meanwhile, for the pie, cut the chilled dough in half. Cut a third off each piece and roll them out to form the pie lids. Roll out the larger pieces until big enough to line the ramekin or tin, then press the pastry into the ramekins, making sure there's an overhang. Divide the chicken, leek and wild mushroom mixture between the ramekins. Dampen the edge of the pastry, then lay the lids over and press down on the seam to seal the pies.
Brush the top of each pie with the reserved beaten egg and bake in the oven at the same time as the chicken breasts for 25 -30 minutes, or until golden-brown.
Meanwhile, for the mash, boil the potatoes in the pan of salted water for 15 minutes, or until tender. Drain and return to pan over a low heat for 5 minutes. Press the potatoes through a ricer then mix in the milk, butter and season, to taste, with salt and freshly ground black pepper.
For the leeks, heat the butter and fry the leeks and thyme in a small pan for 5 minutes, or until tender.
For the sauce, bring the espagnole sauce to the boil in a heavy pan and simmer until the volume of the liquid has reduced by half.
In a separate pan simmer the marsala until the volume of the liquid has reduced by two thirds. Stir the reduced marsala into the espagnole sauce, along with a small knob of butter.
To serve, divide the leeks between 2 warmed plates. Slice the chicken into 3 pieces and place on top. Pour over a pool of piping hot sauce. Sit the little pie next to a pile of mash and serve.
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