Thursday, January 17, 2019

Chicken and Leek Pie






Chicken and Leek Pie

 

 

 

 

Chicken and Leek Pie.
Melt in the mouth double crust pastry pie filled with chicken, leeks and bacon in a simple creamy sauce.

 

Ingredients

·         600 g chicken breast
·         200 g smoked bacon lardons
·         2 leeks washed and finely sliced
·         500 ml chicken stock

Pastry

·         350 g plain flour
·         1/2 tsp salt
·         200 g butter or combination of butter and lard
·         1 beaten egg
·         1 tbsp cold water if needed
·         beaten egg to seal and glaze pie

Sauce

·         30 g plain flour
·         30 g butter
·         500 g retained stock topped up with milk

 

Instructions

1.     Make the pastry by *pulsing the flour, salt and fat together then adding in the beaten egg and sufficient water  to make a dough.
2.     Divide into 2 portions of 1/3 and 2/3 then refrigerate wrapped in cling film for 30 minutes.
3.     Poach the chicken in the stock for about 15 minutes then retain the stock for the sauce and shred the chicken.
4.     ……………………………………
5.     …………………………………………….
Full instructions: Click here