Coq au vin pie

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Lift the chicken legs out of their sauce and put on a chopping board. Flake the meat from the bones in large chunks (discard the skin if you prefer), then put in a large mixing bowl with the thyme leaves, parsley, raisins and walnuts. Lift the cooked vegetables and bacon out of the sauce with a slotted spoon and add to the bowl with the chicken
2. Pour the leftover sauce into a pan and set over a medium heat. Mix together the softened butter and flour in a small bowl to make a paste. Add it to the pan, a little at a time, simmering and stirring until the sauce thickens to coating consistency (you may not need all of the butter and flour mixture to reach the desired consistency). Remove from the heat, then pour the sauce over the chicken and veg. Stir to combine, then pour the chicken and sauce into the pie dish.
3. Brush a little beaten egg over the edges of the pie dish. Lay the pastry over the top of the pie dish and trim to fit. Press the pastry down around the edge to seal. Brush the pastry all over with the remaining beaten egg, then transfer to the freezer to chill for 10 minutes.
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5. Use a sharp knife to make a steam hole in the centre of the pie, then put on a baking sheet in the oven. Bake for 45-55 minutes or until the pastry is golden and cooked through and the filling is piping hot.