Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
Trim the leeks and remove the outer leavesYou will be left with about 250g leeks
Slice into ½ cm rounds and wash well
Cut the bacon rashers into pieces - about 2cm long
For the chicken and leek filling:
Put the oil in a large frying pan on a medium-high heat
Put the leeks and bacon into the pan and cook for about 5 minutes, stirring to break up the leeksThe point is to soften the leeks, cook the bacon, and drive off the excess water
Stir in the garam masala or curry powder and cook for 1 minute
Add the chicken casserole to the pan and bring to the boil
Lower the heat and cook for about 5 minutes to heat the chicken
Pour the mixture into the pie dish
Unroll the pastry and drape over the pie. Trim the pastry as needed and use any excess for decoration
Brush the beaten egg over the pastry to give a golden finishUse the excess egg in scrambled egg, quiche, cheese sauce (or give it to the dog)
Cook for 25 minutes until golden brown
Serve immediately.
Notes
EverydayCooks tips:
Don't take the pastry out of the fridge until you need it as it softens very quickly at room temperature
Serve with mashed potato and carrots for a more substantial meal