Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken, ham and leek pie. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken, Ham and Leek Pie is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Chicken, Ham and Leek Pie is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook chicken, ham and leek pie using 18 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Chicken, Ham and Leek Pie:
- Prepare For The Filling
- Make ready Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns)
- Prepare Chicken Thighs - Skinned and Boned
- Prepare Large Leeks
- Take Unsalted Butter (important if using Salty Pork Hoc)
- Prepare Plain Flour
- Prepare Double cream (can us whipping cream if not available)
- Prepare Pork Hoc - Cooked and Shredded
- Prepare English Mustard
- Get Cheddar Grated - I used Mild but up to taste
- Take Salt and Pepper
- Get For the Pastry
- Take Plain Floor
- Make ready Sml Egg
- Get Unsalted Butter
- Take Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it)
- Get water
- Prepare Egg to Glaze
Steps to make Chicken, Ham and Leek Pie:
- Put Chicken Stock in a saucepan add 5 Sprigs of rosemary 5 sprigs of thyme and 5 peppercorns. Bring to a simmer, then infuse over a low heat for 5 minutes. Then strain to leave just the Stock.
- Add the chicken thighs to the pan, bring back to a simmer and cook gently for 20 minutes. Add the leeks and cook for 10-15 minutes until soft.
- Strain the stock into a clean bowl, and set aside the chicken and leeks to cool.
- Melt the butter in a large saucepan over a medium-low heat. Add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add the reserved chicken stock to the roux, whisking constantly to keep the sauce smooth. Continue cooking the sauce over a medium-low heat for 2–3 minutes, or until the sauce thickens.
- Remove from Heat and Add Cheese and allow to melt, add the Cream and mustard.
- Then Return all the Leeks, Ham and chicken to the sauce and stir to combine. Allow to Cool.
- Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Pour in the eggs. Mix on a medium speed until well incorporated- About 30 secs.
- Melt the butter, lard and 250ml water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the warm liquid, stopping as soon as a dough forms. (You can do this by hand with a large bowl and Spoon).
- Spoon the cooled filling into a oven Proof dish, then roll out the pasty so bigger than the top. Place the pasty on the top and push around the edges trimming any excess.
- Brush the surface evenly with beaten egg and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes (or upto a day) to allow the pastry to set.
- Preheat the oven to 200C/180C Fan/Gas 6. and cook for 35-40min until pastry is golden and filling is bubbling. Take out of the Oven and rest for 5 mins before serving.
So that is going to wrap this up for this exceptional food chicken, ham and leek pie recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to chicken, ham and leek pie cooking. Go on get cooking!
