Chicken, smoked bacon and leek pie

Method

1. For the pastry, whizz the flour, salt and butter in a food processor until it resembles fine breadcrumbs. Add the egg and ½ tbsp water, then pulse until the pastry comes together. You may need a little more water if the dough looks too dry and floury.
2. Tip the pastry out onto a lightly floured work surface and bring together lightly with your hands. Shape into a fat disc, then wrap in cling film and chill in the fridge for at least 40 minutes.
3. Meanwhile, heat a sauté pan or deep saucepan over a high heat. Add the bacon and fry, stirring regularly, for 5-10 minutes until golden.
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4. Remove the bacon from the pan with a slotted spoon and set aside on kitchen paper. Add the butter, turn the heat to medium-high, add the shallots and leeks, then gently fry for 5-10 minutes until they start to soften. Add the chicken pieces and fry for 2 minutes more. Add the garlic and flour, then fry for a few more minutes.
5. Return the bacon to the pan, turn up the heat slightly and add the mustard, cider and stock. Simmer the mixture for about 5 minutes until the sauce has thickened. Add the crème fraîche, lemon and tarragon, then season. Leave to cool. (See Make Ahead.)
6. Spoon the filling into a 1.5 litre pie dish. On a flour-dusted work surface, roll out the pastry until it’s the thickness of a £1 coin. Trim a few long thin strips off the pastry, then press them around the lip of the pastry dish – it doesn’t need to be perfect and it will help if you wet the rim lightly first.
7. Lightly brush the pastry strips with a little beaten egg. Roll up the pastry loosely onto the rolling pin, then unravel over the pie. Carefully trim the excess pastry from the dish then, using either a fork or your fingers, crimp the edges neatly. Generously and evenly glaze the pastry with beaten egg, then chill for 20 minutes. Heat the oven to 200°C/180°C fan/gas 6.
8. Transfer the pie to the centre of the oven and bake for 30 minutes until the pastry is golden and cooked through. Serve with fresh greens.