Chicken and leek pie

1 tablespoon extra virgin olive oil

30gr butter

2 leeks

1 ecodose of water

salt and pepper, freshly ground

500gr chicken breast

1 ecodose of milk

30gr flour

1 sheet ready brisée pastry

1 egg

1, Heat the oil in the open cooker, add the butter and melt it. Add

the leeks cut into rounds and salt, stir well and cook like that for 1 minute.

Add the ecodose of water, close the cooker with the lid and cook

for 2 minutes after the hiss.

2, Turn off the heat, let the valve vent and remove the lid. Add the diced chicken

and the ecodose of milk, salt and pepper, stir, close the lid

and cook for another 3 minutes after the hiss.

3, In the meantime turn the oven on to 180°C and prepare 4 small moulds.

When the cooking is over, remove the cooker from the heat, let the valve vent and open

the lid. Add the flour, stir, put on the hob again and cook on

medium heat, without lid, for a further 3-4 minutes, until the liquid

has evaporated.

4, Turn off the heat and arrange the contents in the 4 moulds. While the chicken

cools down a little, cut 4 circles out of the brisée pastry having the same diameter as the

moulds and use them to form a cover, closing the pastry on the edges

of the mould. Prick the surface with a toothpick. With a cookie

cutter, cut 4 stars or other decorations from the rest of the brisée pastry.

In a small bowl, beat the egg with the fork and use it to brush

the surface of the pies and to glue the decoration in the middle. Transfer to a

baking tray and bake in the hot oven for 25 minutes (fan-assisted baking).