In the kitchen:
Chop the grilled chicken breast and the ham into bite-size pieces. Peel the onion and slice it. Clean the leek and slice it thickly. Wash the thyme.
Heat the butter and olive oil in a saucepan, add the onion and leek and fry gently for 5 minutes until soft.
Stir in the ham and chicken. Add two thirds of the chicken stock. Mix the remaining stock with the corn flour and stir until it is fully dissolved. Then add it to the saucepan.
Add the thyme, double cream, salt and pepper. Bring it to boil. Turn down the heat and simmer for 5 minutes. Add a splash of water if the mixture is too thick.
Spoon the filling into a pie dish and roll out the puff pastry to 1 cm thickness. Place it as a lid over the filling and crimp the edges by hand. Brush the pastry with the beaten egg yolk. Prick with a fork to allow any steam to escape.
Cookware system saucepan and universal handle.
At the barbecue:
Prepare the barbecue for indirect heat – approx. 190 °C.
Place the pizza stone on the grate and let it preheat. Then put the pie on the stone, close the lid and bake it for 30 minutes until the pastry is crisp and the filling is bubbling hot. Remove and serve with mashed potatoes.
Recipe reprinted with permission of Weber.
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