Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken, ham and leek pie. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken, Ham and Leek Pie is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Chicken, Ham and Leek Pie is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook chicken, ham and leek pie using 18 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Chicken, Ham and Leek Pie:
- Get For The Filling
- Make ready 600 ml Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns)
- Prepare 8-10 Chicken Thighs - Skinned and Boned
- Prepare 2 Large Leeks
- Prepare 85 Gr Unsalted Butter (important if using Salty Pork Hoc)
- Get 85 Gr Plain Flour
- Prepare 50 ml Double cream (can us whipping cream if not available)
- Take 300 Gr Pork Hoc - Cooked and Shredded
- Prepare 2 Tbls English Mustard
- Make ready 75 Gr Cheddar Grated - I used Mild but up to taste
- Get to Taste Salt and Pepper
- Prepare For the Pastry
- Prepare 250 Gr Plain Floor
- Get 1 Sml Egg
- Prepare 45 Gr Unsalted Butter
- Prepare 45 Gr Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it)
- Take 100 ml water
- Get 1 Egg to Glaze
Steps to make Chicken, Ham and Leek Pie:
- Put Chicken Stock in a saucepan add 5 Sprigs of rosemary 5 sprigs of thyme and 5 peppercorns. Bring to a simmer, then infuse over a low heat for 5 minutes. Then strain to leave just the Stock.
- Add the chicken thighs to the pan, bring back to a simmer and cook gently for 20 minutes. Add the leeks and cook for 10-15 minutes until soft.
- Strain the stock into a clean bowl, and set aside the chicken and leeks to cool.
- Melt the butter in a large saucepan over a medium-low heat. Add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add the reserved chicken stock to the roux, whisking constantly to keep the sauce smooth. Continue cooking the sauce over a medium-low heat for 2–3 minutes, or until the sauce thickens.
- Remove from Heat and Add Cheese and allow to melt, add the Cream and mustard.
- Then Return all the Leeks, Ham and chicken to the sauce and stir to combine. Allow to Cool.
- Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Pour in the eggs. Mix on a medium speed until well incorporated- About 30 secs.
- Melt the butter, lard and 250ml water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the warm liquid, stopping as soon as a dough forms. (You can do this by hand with a large bowl and Spoon).
- Spoon the cooled filling into a oven Proof dish, then roll out the pasty so bigger than the top. Place the pasty on the top and push around the edges trimming any excess.
- Brush the surface evenly with beaten egg and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes (or upto a day) to allow the pastry to set.
- Preheat the oven to 200C/180C Fan/Gas 6. and cook for 35-40min until pastry is golden and filling is bubbling. Take out of the Oven and rest for 5 mins before serving.
So that’s going to wrap this up for this special food chicken, ham and leek pie recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
