Chicken and mushroom meatloaf pie

1. Preheat oven to hot, 200°C. Lightly grease a 10 x 20cm loaf pan.
   
   
2. Line base and sides of pan with 1 sheet of pastry, allowing ends to overhang. Chill 15 minutes. Bake blind 10 minutes (to bake blind, line pastry case with baking paper and fill with baking weights or dried beans). Then bake, uncovered, 5 minutes. Allow to cool.
   
   
3. Meanwhile, heat oil in a large frying pan on high. Saute leek, mushrooms and bacon 4-5 minutes, until tender. Stir in cream and marjoram. Cook 1 minute. Allow to cool.
   
   
4. In a large bowl, combine mince, leek mixture, breadcrumbs and egg. Season to taste and mix well. Gently press mixture into pastry-lined pan. Brush with half extra egg. Top with remaining pastry, pressing edges to seal and trimming excess. Score top of pastry and brush with remaining egg. Bake 1 hour, until golden.
   
   
5. Remove loaf from pan and transfer to a wire rack. Rest 10 minutes. Serve sliced with sauteed mushrooms and steamed carrots.