Instructions

MAKE THE GARLIC BUTTER STICKS:
In medium bowl combine softened butter, minced garlic, finely chopped parsley, finely chopped dill, salt, black pepper, and lemon zest. Mix thoroughly until all ingredients evenly distributed throughout butter. Scrape butter mixture onto sheet of parchment paper. Shape into log about 8 inches long and 1 inch diameter using parchment to help form neat cylinder. Wrap tightly in parchment paper then wrap again in plastic wrap for extra security. Freeze until completely solid at least 1 hour or up to several days ahead. Once frozen solid unwrap and cut into 6-8 sticks about 1 inch long each. Keep frozen until assembly solid butter prevents premature melting. This creates surprise element when slice is cut and garlic butter pools out.

MAKE THE PASTRY:
In large bowl combine all-purpose flour, salt, and baking powder whisking to distribute evenly. Add cold cubed butter to flour mixture. Using pastry cutter, two knives, or fingertips cut butter into flour until mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. These butter pieces create flaky texture in baked pastry. In small bowl beat egg with 6 tablespoons ice water. Add egg mixture to flour mixture and mix with fork until dough just comes together. If dough seems too dry and won't hold together add remaining ice water 1 tablespoon at a time. Do not overmix stop as soon as dough forms cohesive mass. Shape dough into rectangle on lightly floured surface. Wrap in plastic wrap and refrigerate for 30 minutes to relax gluten and chill butter. Prue's praise the pastry has got good flavor quality ingredients matter.

PREPARE THE CHICKEN FILLING ADDRESSING MOISTURE ISSUES:
Heat olive oil in large skillet over medium-high heat until shimmering. Add chopped bacon to hot pan and cook until crispy about 5-6 minutes stirring occasionally. Bacon should render its fat and become golden brown. Using slotted spoon remove crispy bacon to plate lined with paper towel. Leave bacon fat in pan this adds flavor to chicken. Add bite-sized chicken thigh pieces to bacon fat in pan. Season chicken with salt, black pepper, and dried thyme. Cook chicken 6-8 minutes stirring occasionally until just cooked through and golden brown on all sides. Internal temperature should reach 165°F but will cook more during baking. Remove chicken to plate with bacon using slotted spoon. In same pan with remaining fat add sliced leeks. Cook leeks for 5 minutes stirring frequently until softened and translucent. Add asparagus pieces cut into 1-inch lengths. Cook asparagus 3-4 minutes more until bright green and just tender-crisp. Critical step to prevent sogginess addressing Paul's so much liquid critique: Return cooked chicken and crispy bacon to pan with vegetables. Sprinkle 2 tablespoons all-purpose flour over entire mixture. Toss everything together to coat evenly with flour. Flour will absorb excess moisture during baking preventing soggy bottom. Transfer entire mixture to large plate or baking sheet and spread out. Cool completely before assembling at least 30 minutes. Hot filling creates steam that makes pastry soggy so this step is essential. Paul's critique bottom gets soggy almost have to over bake it complete cooling helps prevent this.

ASSEMBLE THE WEAVE NEATER TECHNIQUE:
Preheat oven to 425°F (220°C) for stronger initial color development. Line large baking sheet with parchment paper. Remove chilled pastry from refrigerator. On well-floured surface roll out pastry to rectangle approximately 14 x 10 inches and about 1/4 inch thick. Keep edges as straight as possible for neat appearance. Carefully transfer rolled pastry to prepared baking sheet. Layering for the garlic butter reveal: Spread half the completely cooled chicken mixture down center third of pastry. Create even layer leaving about 2 inches of pastry clear on each side. Lay frozen garlic butter sticks in single line down center of chicken mixture. Sticks should be touching end to end creating continuous garlic butter core. Top with remaining chicken mixture completely enclosing garlic butter sticks. Pat gently to create even compact filling. This layering ensures garlic butter stays centered and creates dramatic effect when sliced.

CREATE THE WEAVE:
Using sharp knife cut diagonal strips about 1 inch wide down both sides of pastry. Strips should angle at approximately 45 degrees. Leave center section where filling is completely intact. Cut strips on both long sides creating fringe effect. Neater weaving addressing Paul's could have been neater on the plait critique: Take time to fold strips alternately over filling at precise angles. Work methodically and slowly rushing creates uneven appearance. Starting from top fold left strip over filling at angle. Then fold right strip over filling at angle overlapping left strip slightly. Continue alternating left-right down entire length. Ensure even spacing between strips and tight overlaps for professional appearance. Each strip should lie flat without gaps or bunching. At both ends tuck any remaining pastry under filling and press firmly to seal. Pinch all seams closed ensuring no gaps where garlic butter could escape during baking. Nataliia like a also dress a bit she was aiming for elegant presentation. First egg wash application: In small bowl beat egg with 1 tablespoon milk to create smooth egg wash. Using pastry brush brush entire surface of weave generously with egg wash. Get egg wash on all exposed pastry surfaces and between woven strips. Refrigerate assembled weave for 15 minutes to firm up pastry and ensure garlic butter stays frozen.

BAKE (ADDRESSING UNDERBAKING AND COLOR ISSUES):
Remove weave from refrigerator. Second egg wash for much stronger color as Paul requested: Brush entire surface again generously with egg wash. This double application ensures deep golden finish Paul wanted to see. Paul's critique need a much stronger color double egg wash solves this. Place baking sheet in preheated 425°F oven. Bake at 425°F for 15 minutes to set pastry structure and develop initial color. High heat creates immediate color and helps seal pastry. After 15 minutes reduce oven temperature to 375°F (190°C). Continue baking for 35-40 minutes more. Total baking time is 50-55 minutes. Paul's advice you almost have to over bake it because of moisture content in filling. Pastry should be deep golden brown throughout not pale anywhere. Check that bottom of weave is also golden brown not soggy or pale. Internal temperature should reach 165°F for chicken safety when tested with instant-read thermometer. Prue's critique pastry is under baked extended baking time addresses this. If top browns too quickly during baking tent loosely with aluminum foil. But continue baking full time to ensure bottom is completely cooked and crisp not soggy. Remove from oven when pastry is deep golden and crisp throughout. Cool on baking sheet for 10 minutes before slicing. The dramatic reveal: When sliced melted garlic butter will pool around chicken as intended.