Wednesday, January 5, 2011

Emma aime in the Kitchen - Chicken and Leek Pie

Yesterday was the hubby's birthday. I felt a bit of a failure as a wifey as what with the non-whooping cough, the queasiness and Christmas and new year I hadn't really planned anything for the hubby's birthday. I didn't get him a card, I hadn't baked a cake and all his pressies failed to arrive so all he had to open was a battery pack for the xbox 360 (not very exciting!)

It seems to happen alot like this on his bday as its so close to Christmas and new year it gets a bit overlooked. Not that the hubby cares at all hes not really worried about celebrating birthdays but I want to show him how much I appreciate him so next year I'm going to put a bit of forethought and budgeting and do something extra nice for him.

I'm still not feeling 100% so this year we just had a quiet one and headed over to the purple fairy's. She couldn't think of anything to get her lil bro for his bday and the hubby wasn't being very forthcoming with gift ideas so she (and my eldest nephew) cooked this yummy pie for dinner as a bday pressie to the hubby. The pie was supper yummy so I got this recipe to share with you:

For the Pastry:
150g Butter
350g Plain Flour
2-3 tbsp Water

For the Filling:
3 skinless chicken breasts
1 carrot thickly sliced
1 small onion quartered
6 black peppercorns
1 bouquet garni
50g butter
2 leaks thinly sliced
50g grated cheddar cheese
25g grated Parmesan cheese
3 tbsp chopped fresh parsley
2 tbsp wholegrain mustard
1 tsp cornflour
300ml double cream
beaten egg to glaze
salt and pepper to season

The Pastry:
Mix together flour and butter with your fingertips until you get a breadcrumb consistency
Add water a tablespoon at a time and knead. Wrap in clingfilm and chill for 30 mins.

The Filling:
Put the chicken, carrot, onion, peppercorns and bouquet garni in a shallow pan, add water and bring just to boil. Lower the heat and poach gently for 20-30 mins. Leave to cool in liquid, then drain and cut into strips.

Preheat the oven to 200 degrees centigrade, divide the dough into 2 pieces, one slightly larger than the other. Use the larger piece to line an 18 x 28cm baking tin. Prick the base, bake for 15 mins then leave to cool.

Melt the butter in a frying pan over a low heat. Add leeks and cook stirring occasionally for 5-8 mins until soft. Stir in the cheeses and parsley.

Spread half the leek mixture over the pastry base cover with chicken strips then add the remaining leeks. Mix together the mustard, cornflour and cream in a bowl. Season with salt and pepper and pour into the pie.

Moisten the pastry base edges, use the remaining pastry to cover the pie. Brush with beaten egg and bake for 30-40 mins. Serves 4-6.

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