Rocquette Cider Chicken Pie

Ingredients

500 g Puff Pastry
3 Large Leeks, trimmed and sliced into rings
450g Chicken breast, skinned and cubed
250ml Rocquette Cider
50g butter
1 tsp dried thyme
salt and pepper to taste
1 egg, beaten

Pre-heat oven to 220ºC/gas mark 7. Fry leeks in butter until just soft. Remove with a slotted spoon. Add chicken to pan and seal on all sides. Add Rocquette Cider and thyme to the pan, bring to the boil then simmer for 5 mins. Stir in apples and cooked leeks, season and leave to cool. Put filling in deep pie dish, cover with puff pastry lid, brush with beaten egg and bake for 15-20mins until the pastry is risen and golden brown. Serve immediately.