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Chicken, leek and Caerphilly pie
Average rating:
Caerphilly cheese, prunes and a splash of dry white wine makes this pie really more-ish. Serve with a big leafy green salad.
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Serves: 4
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Prep time: 25 mins
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Cooking time: 40 mins
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Costs: Cheap as chips
Ingredients
- 1tbsp olive oil
- 1tbsp butter
- 1 Spanish onion chopped
- 3 cloves of garlic sliced
- 4 boned chicken thighs cubed
- 200g leeks sliced, white parts only
- 2tbsp flour
- 150ml dry white wine
- 1pint chicken stock
- 200ml double cream
- 2tsp English mustard
- Salt and black pepper to taste
- 100g prunes halved
- 150g Caerphilly cheese, crumbled
- 50g mixed chopped tarragon and flat leaf parsley
- 500g ready-rolled puff pastry
- 1 egg yolk
- 1tbsp double cream
Method
- Preheat oven to 180°C (350°F).
- In a medium-sized saucepan, melt the butter and oil then fry the onions and garlic until they start to colour, for about 10 mins.
- Then add the chicken and cook for a further 5 mins until the chicken is sealed.
- Add the leeks and flour stirring continually until they are well combined. Add the wine and chicken stock slowly until the sauce has thickened.
- Add the cream and mustard and then season. Take off the heat and stir in the prunes, cheese and herbs.
- Place the pie filling into a medium-sized pie dish.
- Mix the egg yolk and cream together and then brush around the pie dish. Cover with pastry and cut around the sides with a knife. Brush the remaining egg mix over the pie. Poke a couple of small holes in the pastry to let out the steam.
- Cook in the oven for 25 mins then serve with a green salad.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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