chicken and leek pie
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chicken and leek pie
  • 1 tablespoon olive oil
  • 6 x 150g chicken thigh fillets, chopped
  • 40g butter
  • 2 small leeks, sliced
  • 2 cloves garlic, crushed
  • 2 tablespoons thyme leaves
  • ¼ cup (35g) plain (all-purpose) flour
  • 2 cups (500ml) milk
  • sea salt and cracked black pepper
  • 2 x quantities shortcrust parmesan pastry (see below)
  • 1 x quantity eggwash (see below)

shortcrust parmesan pastry

  • 2 cups (300g) plain (all-purpose) flour
  • 1 cup (80g) finely grated parmesan
  • 150g cold butter, chopped
  • 1 teaspoon sea salt flakes
  • 1 egg
  • 1 tablespoon cold milk

eggwash

  • 1 egg, lightly beaten
  • 2 tablespoons single (pouring) cream