Wednesday, June 06, 2007

Chicken and Leek Pies


I once wrote in my cookbook that this recipe reminded both Lyndon and I of the old KFC Chicken Pie's they sold many (many) years ago... Monet actually ate this pie (she takes after her dad!) but she did pick out the peas and corn kernals (which I add!)

*Taken from the Murdock Book 'Fast Food'*

Ingredients
60g butter, 1 leek, thinly sliced
4 chicken breasts (about 200g each), cubed
50g plain flour
1 cup (250ml) chicken stock
300ml cream
1 cup fresh or frozen peas, blanched
1 sheet ready-rolled puff pastry, thawed

Method
Melt the butter in a saucepan over medium heat and cook the leek for 2-3 minutes, or until soft. Add the chicken and cook for 45 minutes (I cooked for about 10-15 mins), or until cooked. Add the flour and cook, stirring, until it starts to bubble. Add the stock and cook until the mixture starts to thicken. Add the cream, reserving 1 tablespoon to glaze the pastry. Cook until the mixture just starts to boil. Stir in the peas. Season. Remove from the heat. Preheat the oven to moderately hot 200c.

Divide the filing among four individual pie dishes or ramekins. Top with a circle of pastry, cut just bigger than the top of the dish, then press around the edges to seal. Brush the surface with the reserved cream. Make a small slit int he top to allow steam to escape. Place the dishes on a metal tray and bake for 20-25 minutes, or until the pastry is golden. Serve with a green salad.

Serves 4

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