Chicken, leek, prune and Caerphilly pie

Name: Chicken, leek, prune and Caerphilly pie
Prep time: PTM
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 1 tbsp butter; 1 Spanish onion chopped; 3 cloves of garlic sliced; 4 boned chicken thighs cubed; 200 g leeks sliced, white parts only; 2 tbsp flour; 150 ml dry white wine; 1 pint chicken stock; 200 ml double cream; 2 tsp English mustard; Salt and black pepper to taste; 100 g prunes halved; 150 g Caerphilly cheese crumbled; 50 g mixed chopped tarragon and flat leaf parsley; 500 g ready rolled puff pastry; 1 egg yolk; 1 tbsp double cream

6 March 2017

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Chicken, leek, prune and Caerphilly pie

Mains In the oven

March 6, 2017

Ingredients

1 tbsp olive oil

1 tbsp butter

1 Spanish onion chopped

3 cloves of garlic sliced

4 boned chicken thighs cubed

200 g leeks sliced, white parts only

2 tbsp flour

150 ml dry white wine

1 pint chicken stock

200 ml double cream

2 tsp English mustard

Salt and black pepper to taste

100 g prunes halved

150 g Caerphilly cheese crumbled

50 g mixed chopped tarragon and flat leaf parsley

500 g ready rolled puff pastry

1 egg yolk

1 tbsp double cream

Directions

Preheat oven to 180ºC / 350ºF. In a medium sized saucepan melt the butter and oil then fry the onions and garlic until they start to colour, about 10 minutes. Then add the chicken and cook for a further 5 minutes until the chicken is sealed. Add the leeks and flour stirring continually until they are well combined. Add the wine and chicken stock slowly until the sauce has thickened. Add the cream and mustard and then season. Take off the heat and stir in the prunes, cheese and herbs. Place the pie filling into a medium sized pie dish. Mix the egg yolk and cream together and then brush around the pie dish. Cover with pastry and cut around the sides with a knife. Brush the remaining egg mix over the pie. Poke a couple of small holes in the pastry to let out the steam. Cook in the oven for 25 minutes, remove from the oven and serve.

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