Saturday, 3 May 2014

Chicken, Leek and Mushroom Pie

Full of flavour Chicken and Leek Pie

I often plan dinners ahead, although food being an emotional enjoyment is also often decided daily.
On this Monday I had planned to cook a chicken and leek pie that evening, after work.
On this day while having my morning caffe latte and browsing the day's emails 
I was fortunate to find and read Billy Law's latest post featuring 
game-of-thrones-faux-pigeon-pie and I highly recommend you have a look as well.
I was not quite inspired enough to cook all of the trimmings, time is precious after work!
Billy's recipe was adapted to suit my ingredients and the time available.  It was a huge success.

Short crust pastry with Lard
500g all-purpose plain flour, extra for dusting
150g cold unsalted butter, cut into small cubes
100g lard
1/4 cup cold water
Place flour, butter and lard into a food processor.  Blend until it just looks like breadcrumbs.
Lightly pulse, adding the water in a stream until it comes together as a ball.  
Place in bowl, cover with plastic wrap and refrigerate for 30 minutes.

Chicken and Leek Filling
2 tablespoons butter
2 big leeks, white part only, thinly sliced
350g  white mushrooms, thinly sliced
900g chicken thigh fillets, diced into 1 - 2cm cubes
2 tablespoons butter, extra
¼ cup all-purpose plain flour200ml Chicken Stock
200ml cream
1 tablespoon flat leaf parsley, finely chopped
1 tablespoon dried oregano
2 tablespoons chopped fresh thyme (or 1 tablespoon dried)
salt and white pepper
1 egg
Melt butter in a large heavy based  frying pan over medium heat, add 2 tablespoons butter, the leeks and mushrooms, sauté for 5 minutes.  Add the chicken pieces and fry another 10 minutes or until the chicken is cooked through.  Sprinkle the flour over this mixture and cook for a further couple of minutes. Gradually stir in the hot stock sitrring constantly, then add the cream. Add herbs and simmer gently over low heat until the mixture has thickened.    Season with salt and white pepper.  Allow to cool slightly.
Preheat oven to 200 celsius.
Take 2/3 of the lard pastry and roll pastry out until it is wide enough to cover the bottom and sides of a 20-cm springform tin. Place a sheet of baking paper on top of the pastry and fill with baking beans (weights to stop pastry rising) then cook for 20 minutes.  
Remove and take away the paper and weights.  Bake for another 10 minutes.  Remove from oven.
Fill pastry case with chicken, leek and mushroom filling.
Roll out the remaining pastry and cover the pie with this lid, squeezing the lid to the sides to seal the pie.
Beat an egg with a little milk and brush the pie with this egg wash.
Place the pie on a baking tray, bake pie in oven for 35 - 40 minutes. 
Remove and let rest for 5 - 10 minutes.

Buon appetito, enjoy. Merryn

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