Monday, 26 January 2015

Luxurious Chicken, Gammon and Leek Pie

Luxurious Chicken, Gammon and Leek Pie

Great idea to plan this as part of a 3 day menu, where you have gammon on day 1, roast chicken dinner on day 2 and use the left overs to make this delicious pie on day 3. Failing that, boil 3 chicken breasts in chicken stock in a covered pan for 10 minutes and roast a joint of gammon and use what you need to for this recipe and keep the rest back for another day.


Approximately 300g of cooked chicken, skinned and cubed
Approximately 300g of cooked gammon, with surplus fat cut off and cut into cubes
2 Leeks cut into slices
1 Onion finely chopped
250ml of Chicken Stock
200ml of milk
150ml Double Cream
75g on Unsalted Butter
Half a Glass of White Wine
50g Grated Mild Cheddar
2 Cloves of Garlic, Crushed and Chopped
2 Table Spoons of Plain Flour
Puff pastry to cover the dish your pie is in

The Cooking:

Lightly fry your leeks and onion on a low heat, using 25g of your butter. When softened, add your garlic and fry for a minute, then the wine. Increase the heat and reduce the wine down. Once the quantity of liquid has halved, reduce the heat, add the rest of the butter and once melted, add the flour. Keep stirring to form a goo, then gradually start adding and stirring in the milk a few drops at a time. 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 cheeses, stir it in then remove from the heat once the cheese has melted and let the mixture cool. When I do this, I usually do this preparation in the morning. Then I leave the mixture in the saucepan with a lid on through the day, until I am ready to do the final prep (below) before serving, as it only takes 30 minutes it can be done in tandem with mash and veg prep.

For the final stage, preheat an oven to 190 degrees C. Add the chicken, gammon and cooled mixture to an oven proof dish. Stir it all together. Cover with a puff pastry lid. Peirce with holes to let the steam out while cooking, and brush with a beaten egg to create a glaze. Place into the oven for 30 minutes or until the pastry is crisp and golden.

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