Chicken, ham and leek pie
Overview
Prep time
35 mins
Cook time
1 hr 25 mins
Serves
4 6
Ingredients
For the pastry
250g plain flour, plus extra for dusting
125g cold, unsalted butter, cut into cubes, plus extra for greasing
1½ tbsp cold water
2 egg yolks
For the filling
2 tbsp rapeseed oil
40g unsalted butter
2 onions, finely sliced
2 leeks, trimmed, cleaned and finely sliced
2 tbsp picked thyme leaves
5 skinless, boneless chicken thighs, about 500g, sliced
2 tbsp plain flour
100ml white wine
300ml chicken stock
100ml double cream
250g cooked gammon ham, diced
2 tbsp chopped flat leaf parsley
Method
Step
To make the pastry, place 250g plain flour in a food processor with a pinch of salt.
Step
Add 125g cold, unsalted butter, cut into cubes, and pulse to combine until it reaches a chunky breadcrumb texture.
Step
Add 1½ tbsp cold water and 1 egg yolk, then pulse again to form a soft dough.
Step
Turn out on a clean surface and pat into a disc shape. Wrap in clingfilm and place in the fridge to rest.
Step
Meanwhile, make the pie filling. Place a large, shallow casserole pan on a medium heat.
Step
Add 2 tbsp rapeseed oil and 40g unsalted butte r, followed by 2 finely sliced onions, 2 finely sliced leeks and most of the 2 tbsp thyme leaves (reserving a little for sprinkling over the finished pie).
Step
Cook for 10 minutes, stirring occasionally, or until the onions are translucent.
Step
Increase the heat and add 500g sliced chicken. Cook for 5 minutes, or until the chicken is turning golden.
Step
Now add 2 tbsp plain flour, give everything in the pan a good stir and cook for 1-2 minutes.
Step
Add 100ml white wine, allow to reduce for 2 minutes, then add 300ml chicken stock and stir well.
Step
Bring to the boil, then reduce to a simmer for about 15 minutes.
Step
Stir in 100ml double cream, 250g diced cooked gammon ham and 2 tbsp chopped flat leaf parsley, then simmer for a further 5-10 minutes if the sauce needs to thicken. Turn the heat off and leave to cool.
Step
Preheat the oven to 220C/200C fan/gas mark 7. Place a baking sheet in the oven to heat up.
Step
Take the pastry from the fridge, unwrap it and place it on a lightly floured surface. Roll out the pastry to a circle 6mm thick – it should be larger than your pie dish. Transfer the chicken filling to the pie dish.
Step
Lightly beat the remaining 1 egg yolk in a small bowl and brush some of this around the edge of the pie dish, then drape the pastry over the top.
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