Chicken Leek and Ham Pie
|Serves: 4 people || Temperature: 180˚C / Gas 4 ||Total time (min.): 1 hour 30 plus resting |
This comforting pie is perfect to serve at family dinners.
For the pastry
- 150g chilled unsalted butter, cubed
- 300g plain flour
- 2 eggs, 1 beaten
- Pinch of salt
- 30ml water
For the filling
- 1 onion
- 1 leek
- 1 clove of garlic
- 6 chicken thighs, skinless and boneless
- 200ml vermouth or white wine
- 200ml double cream
- 125g cubed ham
- 1 tbsp chopped tarragon
For the roux
- 50g butter
- 50g plain flour
- 200ml chicken stock
- Olive oil
- Salt and pepper to season
- Heat the oven to 180°C.
- Add the butter, flour, whole egg and salt to the bowl, attach the K Beater and mix together on a medium speed until it comes together in a ball. Add a splash of water if necessary.
- On a floured surface roll out the pastry into a small rectangle, wrap in clear film and leave to rest in the fridge for half an hour.
- Finely slice the onion, leeks and garlic and gently cook in a little olive oil until translucent and soft. Season well.
- Cube the chicken and add to the pan. Cook for about 8 minutes. Pour in the vermouth and stir well. Bring to the boil and reduce by half, turn down the heat and add the cream. Simmer for 5 minutes and add the cubed ham and tarragon.
- In another saucepan make a roux by melting the 50g of butter in a pan and stir in the 50g of plain flour. Mix well and cook for a couple of minutes on a low heat, stirring all the time, then add the chicken stock a little at a time, then add the chicken and ham mixture. Stir well.
- Remove the pastry from the fridge and roll out to 1cm thick. Cut off enough to make a lid and reserve. Line a pastry dish with the pastry and place baking paper on top with baking beans and bake in the oven for 10 minutes.
- Remove from the oven and take out the beans and baking paper, brush with beaten egg and return to the oven for a further5 minutes.
- Remove from the oven and fill the dish with the chicken and ham mixture, place there served pastry on top, crimping the edges over the pie. Make a little hole in the middle for the steam to escape. Glaze the lid with the beaten egg and cook in the oven for 35-40 minutes until the pastry is crisp and golden.
- Remove from the oven and leave to cool a little and serve.