Chicken, Ham & Leek Pie with Cheesy Shortcrust Pastry

Chicken, Ham & Leek Pie with Cheesy Shortcrust Pastry
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • Serves 6-8
  • Cup measures 250ml
  • Pastry:
  • 2 cups of plain flour
  • 3/4 cup butter or margarine
  • 3/4 cup finely grated mature cheddar cheese
  • approx. 1/4 cup of ice cold water
  • Pie filling :
  • 1200g whole,boiled chicken (save the stock)
  • 2 med leeks, sliced
  • 100g cooked ham, cut into small strips
  • White sauce:
  • 2 cups of fresh chicken stock
  • 1 cups of milk
  • 3/4 cup of single cream
  • about 2 heaped tbsps cornflour
  • Pinch of nutmeg
  • Salt and pepper to season
1. First, make your pastry. Mix together the flour and butter, rubbing the mixture between your fingers till it resembles breadcrumbs.
2. Add the cheese and mix well.
3. Start adding the water, a little at a time, and knead gently till the pastry binds together and the edges of the bowl are clean. Place in the fridge for about 30 mins.

Prepare the filling:

4. Remove the chicken from the bone and cut into chunks or strips.
5. Place a third of the chicken in a large ovenproof dish and sprinkle with 1/3 of the leeks and the ham. Repeat twice.

Prepare the sauce:

6. Mix the cornflour with a little of the milk.
7. Place the rest of the sauce ingredients in a saucepan and bring to the boil. Add the cornflour mixture and stir.
8. Cook the white sauce for about 5 mins, using a whisk to beat the sauce gently, till smooth and glossy. Allow to cool a little before pouring over the chicken and leek filling.
9. On a lightly floured surface, roll out the pastry (about 4-5mm thick)
10. Lay over the pie filling, press the edges down lightly and cut off any excess pastry. Cut a small hole in the middle of the pie to allow steam to escape .You can now decorate the pie with the leftover pastry if you wish, but it isn't a 'must'.
11. Brush the pastry with a little milk and bake in a pre-heated oven (200C) for about 60 mins, till nice and golden.
12. Let the pie rest for a few minutes before slicing.

Delicious served with mashed potatoes and green vegetables.

Chicken, Ham & Leek Pie with Cheesy Shortcrust Pastry

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This recipe was uploaded by Allora Andiamo

 
 

Method


1. First, make your pastry. Mix together the flour and butter, rubbing the mixture between your fingers till it resembles breadcrumbs.
2. Add the cheese and mix well.
3. Start adding the water, a little at a time, and knead gently till the pastry binds together and the edges of the bowl are clean. Place in the fridge for about 30 mins.

Prepare the filling:

4. Remove the chicken from the bone and cut into chunks or strips.
5. Place a third of the chicken in a large ovenproof dish and sprinkle with 1/3 of the leeks and the ham. Repeat twice.

Prepare the sauce:

6. Mix the cornflour with a little of the milk.
7. Place the rest of the sauce ingredients in a saucepan and bring to the boil. Add the cornflour mixture and stir.
8. Cook the white sauce for about 5 mins, using a whisk to beat the sauce gently, till smooth and glossy. Allow to cool a little before pouring over the chicken and leek filling.
9. On a lightly floured surface, roll out the pastry (about 4-5mm thick)
10. Lay over the pie filling, press the edges down lightly and cut off any excess pastry. Cut a small hole in the middle of the pie to allow steam to escape .You can now decorate the pie with the leftover pastry if you wish, but it isn't a 'must'.
11. Brush the pastry with a little milk and bake in a pre-heated oven (200C) for about 60 mins, till nice and golden.
12. Let the pie rest for a few minutes before slicing.

Delicious served with mashed potatoes and green vegetables.
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