Gluten free chicken and pear pie

Gluten free pastry

• 160 g 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 apple cider vinegar
• 40 g water, chilled

Chicken and pear filling

• 2 garlic cloves
• 1 leek, white part only, cut into pieces
• 50 g butter
• 600 g skinless chicken thigh fillets, cut into 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 Tips)
• 50 g white wine
• 150 g pear (approx. 1 pear), peeled, cored and cut into cubes (2 cm)
• 50 g pouring (whipping) cream