On the 5th March we will be celebrating British Pie Week which has been running since 2007. Pie week is a great reason to celebrate a classic British tradition. We can’t argue with the principle: a whole week eating pies! To tie in with St. David’s Day, this fab recipe includes leeks, so why not give it a try?
Ingredients Serves: 6
75g unsalted butter
2 leeks, sliced
1 onion, finely chopped
2 cloves garlic, crushed and chopped
1/2 glass white wine
2 tablespoons plain flour
250ml chicken stock
150ml double cream
50g grated mild Cheddar cheese
300g cooked ham cubed and fat discarded
300g cooked chicken
1 sheet puff pastry
1 egg, lightly beaten
Method Prep: 20min › Cook:40min › Ready in:1hr
1. Melt 25g of the butter in a frying pan over a low heat. Add the leeks and onion and cook and stir until soft, about 8 minutes. When softened, add the garlic and fry for a minute, then pour in the wine. Increase the heat and reduce the wine down. 2. Once the quantity of liquid has halved, reduce the heat, add the rest of the butter and once melted, sprinkle in the flour. Keep stirring as it thickens.
3. Gradually add the milk a few drops at a time, stirring constantly. Once all the milk has been added, continue to add the stock in the same way. Turn up the heat to allow to thicken. Finally add the cream and grated cheese, stir it in then remove from the heat once the cheese has melted and let the mixture cool.
4. Preheat the oven to 190 C / Gas 5.
5. Add the chicken, gammon and cooled mixture to an ovenproof dish. Stir it all together. Cover with a puff pastry lid. Pierce with holes to let the steam out while cooking, and brush with a beaten egg to create a glaze.
6. Bake in the preheated oven for 30 minutes or until the pastry is crisp and golden. Remove from the oven and serve immediately.
Tip: You can prep the mixture to step 3 and pop the saucepan in the fridge until you are ready to do the final prep before serving, as it only takes 30 minutes it can be done in tandem with mash and veg prep.