Twinsane’s Weblog

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Chicken & Leek Pie

Posted by --- on Thursday 23 October, 2008

OK my first attempt at a recipe. I actually measured everything and wrote down what I did in case the family liked it and everyone loved it! It was made out of things we had already and made enough for two days meals. I was going to freeze it but it didn’t last long enough!

Filling

  • 350g Leeks cleaned & sliced
  • 200g Carrots cleaned & diced
  • 450g courgette cleaned & diced
  • 450g chicken, diced and
  • 500g bacon bits (cheap pack from Asda) roughly diced
  • 1 knorr chicken stock cube (can use any chicken stock)
  • 1 oxo chicken stock cube (can use any chicken stock)
  • 800ml boiling water (can use any chicken stock)
  • 1 tbsp cornflour
  • salt & pepper
  • olive oil to fry
  1. Pan fry the chicken in a little olive oil until sealed, place in very large saucepan
  2. Pan fry the bacon pieces in olive oil, add to the pan with chicken
  3. Add all the vegetables to the saucepan
  4. Make up the stock with the water
  5. mix the cornflour in a little water and stir into the stock, add to the saucepan
  6. Add seasoning
  7. Bring the pan to the boil and then reduce the heat to simmer for a couple of hours (can be less but I left it while I did other jobs!)

Pastry

  • 400g Flour
  • 100g butter
  • 100g lard
  • about 8 tbsps very cold water (add ice cube if necessary)
  1. Sieve flour into a bowl
  2. cut fat into flour roughly
  3. briefly and with fingertips only, rub fat through flour
  4. add 2 tbsp water and mix lightly with knife
  5. keep adding water 1 tbsp at a time reducing to 1/2 tbsp until mixture starts to bind, then gently draw together with fingers.
  6. leave to rest in the fridge until ready
  7. remove from fridge, roll out to fit plate
  8. line plate
  9. add filling
  10. add pastry top
  11. Bake at 180 (turning every 5-10 minutes if it’s my oven!) check regulary and remove when golden brown

Easily enough for two family meals feeding large hungry men!

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