CHICKEN & LEEK PIE
CHICKEN & LEEK PIEPREP + COOK TIME 50 MINS
(+ STANDING & COOLING) SERVES 6
2 cups (500ml) chicken stock
750g chicken breast fillets
60g butter
1 large leek (500g), sliced thinly
2 stalks celery (300g), trimmed, chopped finely
2 tablespoons plain flour
2 teaspoons fresh thyme leaves, plus extra to serve
½ cup (125ml) milk
1 cup (250ml) pouring cream
2 teaspoons wholegrain mustard
2 sheets Pampas Butter Puff Pastry, partially thawed
1 egg yolk, beaten lightly
1 Bring stock to the boil in a medium saucepan over high heat. Add chicken; return to the boil. Reduce heat; simmer, covered, for 10 minutes or until chicken is cooked. Remove from heat; stand chicken in poaching liquid for 10 minutes. Remove chicken; chop coarsely. Reserve 1 cup of the poaching liquid.
2 Heat butter in a medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, for 1 minute. Gradually stir in reserved poaching liquid, milk and cream; cook, stirring until mixture boils and thickens. Stir in chicken and mustard; season. Cool.
3 Preheat oven to 220°C/200°C fan. Grease a 1-litre (4-cup) pie dish with rim. From one sheet pastry, cut 4 strips slightly wider than dish rim; arrange strips on rim, pressing firmly until rim is covered. Brush with a little egg yolk.
4 Spoon filling into dish; roll out remaining pastry sheet slightly to fit pie dish. Place over filling. Press edges to seal; trim. Brush with egg yolk; cut two small slits on top. Bake for 25 minutes or until puffed and browned. Sprinkle with extra thyme
allfitnesse
by SARAH MURPHY
source: The Australian Women's Weekly Food
(+ STANDING & COOLING) SERVES 6
2 cups (500ml) chicken stock
750g chicken breast fillets
60g butter
1 large leek (500g), sliced thinly
2 stalks celery (300g), trimmed, chopped finely
2 tablespoons plain flour
2 teaspoons fresh thyme leaves, plus extra to serve
½ cup (125ml) milk
1 cup (250ml) pouring cream
2 teaspoons wholegrain mustard
2 sheets Pampas Butter Puff Pastry, partially thawed
1 egg yolk, beaten lightly
1 Bring stock to the boil in a medium saucepan over high heat. Add chicken; return to the boil. Reduce heat; simmer, covered, for 10 minutes or until chicken is cooked. Remove from heat; stand chicken in poaching liquid for 10 minutes. Remove chicken; chop coarsely. Reserve 1 cup of the poaching liquid.
2 Heat butter in a medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, for 1 minute. Gradually stir in reserved poaching liquid, milk and cream; cook, stirring until mixture boils and thickens. Stir in chicken and mustard; season. Cool.
3 Preheat oven to 220°C/200°C fan. Grease a 1-litre (4-cup) pie dish with rim. From one sheet pastry, cut 4 strips slightly wider than dish rim; arrange strips on rim, pressing firmly until rim is covered. Brush with a little egg yolk.
4 Spoon filling into dish; roll out remaining pastry sheet slightly to fit pie dish. Place over filling. Press edges to seal; trim. Brush with egg yolk; cut two small slits on top. Bake for 25 minutes or until puffed and browned. Sprinkle with extra thyme
allfitnesse
by SARAH MURPHY
source: The Australian Women's Weekly Food
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