Chicken and Pear Pie

Gluten Free Pastry

• 160 g unsalted butter, chilled, plus extra for greasing
• 140 g rice flour
• 70 g arrowroot flour
• 90 g cornflour, plus extra for dusting
• ¼ tsp sea salt
• 2 tsp xanthan gum
• 1 egg
• 1 tsp cider vinegar
• 40 g water, chilled

Chicken and Pear Filling

• 2 garlic cloves
• 1 leek, white part only, cut in pieces
• 50 g unsalted butter
• 600 g chicken thighs, boneless and skinless, cut in cubes (3 cm)
• 3 sprigs fresh thyme, leaves only
• ½ tsp ground black pepper
• 50 g water
• 2 - 3 Tbsp cornflour
• 1 Tbsp vegetable stock paste (see tip)
• 50 g white wine
• 150 g pear (approx. 1 pear), peeled, cored and cut in cubes (2 cm)
• 50 g whipping cream