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You'll need

• 45g
• butter
• 1 tbsp
• olive oil
• 1
• medium onion – peeled and chopped
• 1
• clove garlic – peeled and finely chopped
• 6
• leeks – trimmed and finely sliced
• 1 tsp
• dried oregano
• 4 tbsp
• chopped parsley
• 450g
• boiled potatoes – peeled and diced
• 200ml
• milk
• 300ml
• thick cream
• For pie:
• puff pastry sheets
• Egg wash:
• 1 beaten egg mixed with a little milk
• 1
• spring onion – sliced lengthways into 4 pieces
• To serve:
• mixed leaf salad
•  
• Chicken
• 1 x 1.5kg
• corn-fed chicken
• 1
• small onion – peeled and chopped
• 2
• fresh bay leaves
• 4
• sprigs fresh thyme
• 1
• sprig flat-leaf parsley
• For drizzling:
• extra-virgin olive oil

Method

• 01
• To roast the chicken, stuff the cavity of the bird with the onion and herbs, then season with sea salt and freshly ground black pepper. Drizzle the chicken with a little olive oil and roast in a preheated oven at 190C for 1¼ hours. Set aside until cool, then remove all the meat from the chicken, discarding the bones and skin. Shred the meat and set aside.

• 02
• To make the filling, heat the butter and oil in a large saucepan over medium heat, add the onion, garlic and leeks and cook for 5 minutes or until softened. Add the oregano and parsley, then season with sea salt and freshly ground black pepper and cook for a further 5 minutes. Add the reserved chicken, potatoes, milk and cream, stir well and simmer for 15 minutes. Remove from the heat and set aside to cool.

• 03
• To cook the pies, roll out half the pastry to ½cm thickness on a lightly floured surface and cut pastry into four 13cm circles to fit 12cm-diameter pie dishes. Carefully press pastry into each lightly oiled pie dish and trim off excess pastry around top of pie dish. Brush top edge of pastry with water, then cover with a thin strip of extra pastry to make a raised edge. Spoon 2-3 heaped tablespoons of the filling into each pie base. Roll out remaining pastry to ½cm thickness and cut pastry into four 12cm circles. Moisten the pie pastry rims with water and cover with the remaining pastry rounds, pressing the edges together with your fingers, then trim the edges. Place a spring onion slice on top of each pie. Brush with the remaining egg wash and bake in a preheated oven at 190C for 20-30 minutes or until the pastry is golden brown.

• 04
• Serve hot with a simple mixed leaf salad.

• Recipe:
• Andy Harris
• Photography:
• William Meppem
• Styling:
• Andy Harris and Sabine Schmitz