Leek and chicken pie

SERVES 6 PREPA­RA­TION: 20 MIN CHILL­ING: 30 MIN COOK­ING: 45 MIN

Drum Food - - CONTENTS -

PAS­TRY

625ml (2½c) cake flour

150g but­ter, cold and

cut into cubes

150g ched­dar cheese,

finely grated

80ml (¹⁄₃c) cold wa­ter

1 egg whisked with 15ml (1T) wa­ter

for brush­ing

FILL­ING

10ml (2t) olive oil

1 pack (500g) leeks,

trimmed, cleaned and sliced 3 sprigs fresh rose­mary,

chopped

45ml (3T) flour salt and pep­per

500ml (2c) chicken stock 500g chicken breast,

cooked and shred­ded

300g ham, cut into chunks 160ml (¹⁄₃c) cream

Pre­heat the oven to 200°C.

1 PAS­TRY Put the flour in a large bowl. Add the but­ter and rub with your fin­gers un­til it re­sem­bles bread­crumbs. Add the cheese and the wa­ter un­til it comes to­gether in a soft dough then knead briefly.

Wrap in cling­film and put in the re­frig­er­a­tor to chill for at least 30 min­utes.

2 FILL­ING Heat the olive oil in a large pan, add the leeks, cover and gen­tly cook for 10 min­utes or un­til soft­ened. Add the rose­mary and cook for 1 minute then stir in the flour and sea­son gen­er­ously with salt and pep­per. 3 Pour the stock over and cook un­til a thick sauce forms. Add the chicken and ham and stir in the cream.

4 Pour the fill­ing into a pie dish and leave to cool com­pletely.

5 Roll out the pas­try and cut to just big­ger than the size of the dish. Brush the edges of the dish with wa­ter and use the pas­try trim­mings to cover the edges. Press down the edges to seal the pie.

6 Cut a slit in the top to al­low steam to es­cape while bak­ing. Brush with the egg mix­ture and bake for 35 min­utes un­til golden.

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