Chicken and pear pie

Gluten free pastry

• 160 g butter, unsalted, chilled, plus extra for greasing
• 140 g rice flour
• 160 g cornflour (starch), plus extra for dusting
• ¼ tsp fine salt
• 2 tsp xanthan gum (optional)
• 1 egg
• 1 tsp vinegar
• 40 g water, chilled

Chicken and pear filling

• 2 garlic cloves
• 1 leek, white part only, cut into pieces
• 50 g butter, unsalted
• 600 g chicken meat, skinless, boneless, cut into cubes (3 cm) (see tip)
• 3 sprigs fresh thyme, leaves only
• ½ tsp black pepper, freshly ground
• 50 g water
• 2 - 3 tbsp cornflour (starch)
• 1 tbsp vegetable stock paste
  or 1 vegetable stock cube (for 0.5 l)
• 50 g white wine
• 150 g pear (approx. 1 pear), peeled, core removed and cut into cubes (2 cm)
• 50 g whipping cream