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Even though the weather has become a little warmer lately, i’m still finding myself wanting to eat comfort food. It’s been a strange Spring actually, we’ve had the coldest day in October since 1962 (or something like that) and the warmest day in something like 12 years.

This unpredictable weather makes preparing dinner difficult cos i usually like to eat according to the weather. Anyway, i had bought the ingredients for this chicken and leek pie and thankfully it was a nice cool day for it.

Chicken & Leek Pie

Chicken & Leek Pie

Chicken & Leek Pie

Makes 4 individual pies or 1 large pie

  • 1 tablespoon oil
  • 400 grams skinless chicken thighs or breasts (chopped)
  • 100 grams short cut bacon (diced)
  • 3/4 cup leek (finely sliced)
  • 1 large garlic glove (crushed)
  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 1/3 cup white wine
  • 1/3 cup chicken stock
  • 1/3 cup cream
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup loosely packed grated cheedar cheese
  • Salt & pepper to taste
  • 3-4 sheets puff pastry (thawed)

Method

  1. Heat oil in a large, heavy-based saucepan or frying pan over high heat
  2. Add chicken and cook, stirring occasionally for about 7 minutes or until golden. Remove chicken and set aside
  3. Reduce heat to medium low. Add bacon, leek and garlic to saucepan and cook, stirring for about 3 minutes or until leek has softened and bacon is cooked. Set mixture aside with chicken
  4. Over medium low heat, add butter to saucepan and allow to melt. Add flour and cook for 1 minute whilst stirring
  5. Add stock, wine and cream, stirring continuously. Increase heat to medium high and bring mixture to the boil, stirring continuously. Reduce heat to low and simmer for 2 minutes
  6. Stir in nutmeg, salt and pepper and remove from heat
  7. Add chicken, bacon & leek and cheese to saucepan. Stir to combine and set aside to cool
  8. Pre-heat oven to 200C (180C fan forced)
  9. Grease 4 ramekins and invert onto puff pastry. Cut around the ramekins to form a base, sides and lids
  10. Ease puff pastry into ramekins making sure there are no air bubbles under the pastry. Trim overhanging pastry with a sharp knife
  11. Divide chicken mixture evenly among ramekins
  12. Brush edges of pastry with water and press firmly along the edges with a fork
  13. Using a sharp knife, cut a small cross on top of each pie
  14. Bake pies for about 25-30 minutes or until golden. Serve immediately.

This recipe was adapted from Exclusively Food 🙂

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