Ingredients

•   shortcrust pastry, base and lid
•   pâté (or liver sausage), sliced
• 2 leeks, sliced
• ½ pt chicken stock
• 1 oz margarine
• 1 oz plain flour
•   rosemary
• 1 lb cooked chicken meat, cut into bite-size pieces

Method

1. Slice pâté (or liver sausage) and spread over the shortcrust pastry base.
2. Cook 2 leeks (sliced) in boiling, salted water for 5–6 mins. Drain, dry, and leave to cool.
3. When cold, place leeks over the liver sausage.
4. Put ½ pt chicken stock, 1 oz margarine, 1 oz plain flour, and rosemary in a pan and whisk while bringing back to boil. Cook for 1–2 mins.
5. Cut 1 lb of cooked chicken meat into bite-size pieces and add to sauce. When cool, spread over leeks.
6. Put pastry lid on pie. Bake in oven (Gas 6) for 30 mins. Reduce oven to Gas 4 for a further hour.
7. Leave to cool 2–3 mins before removing from dish.