Chicken, Bacon & Leek Pie Recipe
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Category: |
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Ingredients: |
Ingredients: For the filling: 700g - 750g chicken breast (organic preferred, definitely free range, diced or sliced) 250g smoked streaky bacon (outdoor bred piggies) 300g crème fraiche (full fat, none of that half fat bleugh) Glug of white wine (optional) 200ml water Chicken stock (if water then use a cube/pot, if liquid stock then use no water) Salt & pepper EV avocado oil or any other oil that can stand the heat
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Directions: |
Directions:For the filling: 1. Preheat the oven to about 180ºC 2. Glug the oil into the pan to heat, cut up the bacon using scissors to about an inch thick. 3. Fry the bacon on a high heat until crispy, put in to a bowl for later. 4. Whilst the bacon is cooking chop the leeks, then cook the leeks in the bacon fat, reduce the heat. 5. Put the leeks in a bowl and save for later. 6. Add some more oil, turn the heat up and pop in the chicken. Leave to brown on one side for a few minutes then cook it all until browned. 7. Add the bacon and leeks to the chicken and stir together. 8. Either add some white wine, the alcohol will cook off. Or add the liquid stock. If you aren’t using liquid stock then add about 200ml water and a stock cube. Cook on a medium to low heat until the liquid thickens/reduces slightly. 9. Keep on a low heat and add the crème fraîches. Stir through and add salt & pepper to taste. Leave to cool and put into the pie dish. |
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Ruff Puff Pastry Top |
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Ingredients: |
Ingredients: 250g sieved strong bread flour Tsp. Salt 250g salted butter (room temp, not soft, in small ish chunks) 150ml water (you mightn’t need it all)
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Directions: |
Directions:1. Sift the flour into a big bowl. 2. Add the butter and rub a little until coated with flour. The chunks should still be visible. 3. Make a well and add about 100ml water, the dough will be quite sticky. 4. Put it in the fridge for 20-30 mins. 5. Remove from the fridge and on a floured surface knead a little and form a rectangle. 6. Roll the dough into a long rectangle. 7. Fold the right third over the centre third and then the left over the right. Turn a quarter turn and do again a few times. 8. Wrap in cling film and put in the fridge for a further 30 mins or longer. 9. When you’re ready to use the dough, take out of the fridge and roll to about 5mm thick. Butter the edge of the pie dish. Put the pastry on top of the pie and cut round, leaving about a cm extra. Use the excess pastry to make shapes and ‘milk glue’ to the top. Crimp the pie edge and milk wash... or egg wash, which will create a glossier finish. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1hr ish |
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