Chicken,Leek and bacon pie

INGREDIENTS

  • 400g plain flour
  •  250g chilled unsalted butter, chopped
  •  1 egg yolk, lightly whisked
  •  Pinch of salt
FILLING
  •  1/4 cup butter, chopped
  •  1 teaspoon olive oil
  •  1 leek, trimmed, white part thinly sliced
  •  6 rashers bacon, trimmed, chopped
  •  600g chicken thigh fillets, trimmed, cut into 2cm pieces
  •  2 sprigs thyme
  •  1/2 cup (75g) plain flour
  •  1 1/2 cups (375ml) chicken stock
  •  1 lemon, zested and juiced
  •  1 egg, extra, lightly whisked
  •  1 tablespoon sesame seeds
  •  Serve with roasted/steamed baby carrots and steamed broccolini

DIRECTIONS

  1. Step 1
    To make the shortcrust pastry place flour and butter in a food processor and process until it resembles breadcrumbs. Add egg yolk, salt and enough iced water to just bring dough together (about 2–3 tablespoons). Pulse until mixture comes together. Turn out onto a clean work surface. Form into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.

 

Step 2
Preheat oven to 180C. For the pie filling, place butter and olive oil in a large frying pan over medium heat. Add leek. Cook for 2 minutes or until softened. Add bacon and cook for a further 5 minutes. Add chicken and thyme and cook for 5 mins or until chicken is just cooked through.

 

Step 3
Add flour and cook, stirring, for 1 minute. Gradually stir in chicken stock and 1 1/2 cups (375ml) water. Bring to the boil, reduce heat to low and stir for 3-5 mins or until sauce has thickened. Stir in lemon juice and zest. Season with salt and pepper. Set aside to cool. Discard thyme sprigs.

 

Step 4
Roll pastry between 2 sheets of baking paper to 2mm thick. Cut 8 circles of pastry to line the base and sides of 8 x 7.5cm base pie tins. Divide mixture between tins and cover with another disc of pastry. Press pastry together and crimp the edges. Brush with egg, sprinkle with sesame seeds and bake for 25-30 mins or until the pastry is crisp and golden and the filling cooked through. Cool slightly. Remove pies from tins and serve with roasted baby carrots and steamed broccolini.

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