Chicken & Leek Pie
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbs sugar
- 230 g very cold butter cut into 1/2-inch cubes
- 4 to 8 tbs ice water
- 40 g butter
- 1 leek white stem finely sliced
- 1 ½ teaspoons minced garlic
- 600 grams chicken breast fillets diced
- 3 tablespoons cornflour
- 1 ½ cups chicken stock
- ½ cup cream
- 1 egg whisked
Instructions
- Add 1 ½ cups flour, salt, and sugar to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.
- Scatter butter cubes over flour and process for about 15 seconds.
- Scrape bowl, then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed.
- Add 4 tablespoons and pulse again. Keep adding more water until a dough ball forms.
- Remove dough and form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour.
- In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens.
- Roughly dice chicken and add to pan. Cook over high heat until chicken is browned.
- Mix cornflour & stock together and add to chicken mixture. Add cream. Reduce heat to medium & stir for a few minutes or until sauce thickens.
- Add salt & pepper to season.
- Set aside to allow mixture to cool.
- Roll out pastry and line individual pie dishes, add chicken mixture then cut a disk for the top of the pie.
- Using a folk press edges down. Cut off excess pastry on the sides.
- Pierce the top with a knife, brush on egg mixture and sprinkle with sesame seeds.
- Place pies in the oven and bake until golden.
Notes
You can swap out the chicken for 500g crocodile
Pastry can be made a head of time