Autumn is the time of year to dig out the casserole and pie dishes, and this recipe for Chicken and Leek Pie from Salford Royal dietitian Sophie Brazier is a great example of the warm, comforting food we crave as the days grow shorter and colder.
Ingredients:
2 tbsp vegetable oil
1 onion, finely chopped
2 medium leeks, washed, trimmed and thickly sliced
4 skinless chicken breasts cut into bite-size pieces
1 garlic clove, crushed
300ml chicken stock, hot- use reduced salt stock cubes
142ml carton double cream
Sprigs fresh tarragon, leaves picked and roughly chopped
375g pack of ready-rolled puff pastry
1 medium egg
Method:
1. Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
2. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to a boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
3. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.
4. Meanwhile, preheat the oven to 220°C/fan200°C/gas 7.
5. Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.
