Chicken and leek pie

Nothing warms the soul quite like a home-made pie baking away in the oven.  The aromas in the house and the golden pastry puffing up in the oven, is truly tantalising.  Serve with a crisp fresh salad and I guarantee you will leave, wanting more!

There are two primary steps.  The first is to make your pie filling over the stove.  Once this is done, you will need to cool the mixture before placing it into the pastry casing.  I recently discovered that the best way to get your perfect pie is to use shortcrust pastry for the bottom and sides of the pie and puff pastry on top.  The shortcrust pastry keeps its shape better than puff pastry and creates a crunchy exterior.  I like using puff pastry on top so it rises and has a flakier consistency.

Below is my version of a chicken and leek pie.  I like to be generous with the portions of Dijon mustard to give the dish a real kick. 

Ingredients:

·         ½ cup chicken stock

·         ¼ cup dry white wine

·         900g chicken thigh fillets, diced

·         1 medium leek, finely sliced

·         2-3 celery stalks, finely sliced

·         1 tablespoon plain flour

·         A teaspoon of fresh rosemary, plus additional to garnish

·         ¼ cup cream

·         2 heaped tablespoons of Dijon mustard

·         2 sheets shortcrust pastry

·         1 sheet puff pastry

·         1 egg yolk

Method:

1.    Heat your chicken in a pan until it starts to brown. The chicken does not need to be  fully cooked at this stage as you will be cooking it again. Set aside the chicken in a bowl.

2.   In the same pan, stir the leeks and celery until softened.  Add the rosemary and stir through.

3.   Add back the chicken and season with salt and pepper.

4.   Add the chicken stock, dry white wine and the flour. Stir thoroughly and leave on a medium heat for about fifteen to twenty minutes.  When the liquid has begun to evaporate add the cream and Dijon mustard and stir through. 

5.   Take off heat and allow to cool.

6.   Grease a cake tin.  Line the bottom and sides with shortcrust pastry. 

7.    Pour the chicken and leek filling into the pastry.

8.    Place the puff pastry on top. Crimp edges.

9.    Brush the puff pastry with egg yolk. Sprinkle rosemary sprigs on top.

10.       Bake until golden and crispy.

I like to serve this with a fresh salad of radicchio, rocket, and lettuce leaves.

 I made a simple vinaigrette by mixing:

·         ¼ extra virgin olive oil

·         Dash of white wine vinegar

·         Teaspoon of Dijon mustard

·         Salt and pepper to taste

By using the Dijon mustard in the dressing you help to accentuate the flavours of the Dijon mustard in the pie filling.