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
- 1 egg, lightly beaten
- 2 tablespoons single (pouring) cream
- To make the eggwash, place the egg and cream in a bowl and mix to combine.
- To make the shortcrust parmesan pastry, place the flour, cheese, butter and salt in the bowl of a food processor and process for 1–2 minutes or until the mixture resembles fine breadcrumbs. Add the egg and milk and process for 2 minutes or until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 180ºC (350ºF). Heat the oil in a large non-stick frying pan over medium heat. Add the chicken and cook, in batches, for 4–5 minutes or until golden. Remove from pan, set aside and keep warm.
- Add the butter, leeks, garlic and thyme to the pan and cook for 7–8 minutes or until softened. Add the flour and cook for 2 minutes. Add the milk, salt and pepper and cook for a further 3 minutes or until thickened. Return the chicken to the sauce and refrigerate until cooled completely.
- Roll half the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line a 31cm-round lightly greased pie tin with the pastry. Fill with the chicken mixture. Roll the remaining pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Place on top of the pie and trim the excess pastry. Brush with the eggwash and bake for 35–40 minutes or until the pastry is golden. Serves 4.
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