Name: Chicken and leek pie
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 8
Ingredients: Filling; 1 tablespoon olive oil; 30 gram butter; 1 brown onion, largely diced; 2 leeks, largely diced; 2 stalks celery, largely diced; 2 clove cloves, finely chopped; 1.3 kilogram chicken thigh fillets, diced; 3 sprigs thyme; 2 cup (500 millilitres) chicken stock; 1 tablespoon cornflour; sea salt and pepper; 1 egg, lightly beaten; 375 gram block puff pastry, thawed; Shortcrust pastry; 2 cup (290 grams) plain flour; 1/2 teaspoon salt; 150 gram butter, diced; 2 tablespoon water

Ingredients

Filling

1 tablespoon olive oil

30 gram butter

1 brown onion, largely diced

2 leeks, largely diced

2 stalks celery, largely diced

2 clove cloves, finely chopped

1.3 kilogram chicken thigh fillets, diced

3 sprigs thyme

2 cup (500 millilitres) chicken stock

1 tablespoon cornflour

sea salt and pepper

1 egg, lightly beaten

375 gram block puff pastry, thawed

Shortcrust pastry

2 cup (290 grams) plain flour

1/2 teaspoon salt

150 gram butter, diced

2 tablespoon water

Method

1.To make the pastry, place the flour, salt and butter into a food processor and combine until fine breadcrumbs form. With the motor running, add the water, one tablespoon at a time, until the mixture comes together to form a dough. Knead into a disc shape, wrap in plastic and rest in the fridge while you prepare the filling.

2.To make filling: In a large pot or casserole dish, heat the olive oil and butter over medium. Add the onion, leek, celery and garlic and cook until soft but not coloured. Increase the heat and add the chicken, cooking until the meat has changed colour. Add the thyme sprigs, stir in the stock and cover with a lid.

3.Once the mixture has come to the boil, remove the lid and cook 25 minutes or until most of the liquid has been absorbed. In a small bowl, combine corn flour with 2 tablespoons of the remaining liquid, mixing until a smooth paste forms. Stir the paste into the chicken mixture and cook for one minute. Remove the thyme stalks, season with sea salt and pepper and leave to cool completely.

4.Preheat the oven to 200°C. Roll the shortcrust pastry out between 2 sheets of baking paper until it is 2-3mm thick. Line a 22cm-deep pie dish or tin with the pastry then fill with the cooled chicken mixture. Brush the edge with a little beaten egg.

5.Roll out the puff pastry on a floured surface until it is 2-3mm thick; cut a cross in the centre of the pastry. If desired, place a ceramic pie funnel into the centre then carefully drape the pastry over the filling and pinch to seal the edges. Using a sharp knife, trim the excess pastry from the pie dish and brush the surface with the beaten egg.

6.Bake 35 minutes or until puffed and golden.

Don’t over-work the dough in the food processor or it will become chewy instead of flaky.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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