Creamy chicken, leek and ham hock pie
Ingredients
1500 g chicken stock, make the chicken stock
450 g chicken breast
2 oil
2 garlic cloves
200 g leeks, Peel, halve lengthways and cut the leeks into 2 cm slices.
50 ml white wine
1 tsp. mustard powder
50 g flour
50 g butter
500 ml milk
50 g Parmesan, Finely grate the parmesan.
100 g ham hock, shred the ham hock
salt
pepper, to taste
Instructions
STEP 1/7
Lift the Cooking Chef head and fit the heat shield
STEP 2/7
Attach the Cooking Chef bowl to the machine
Add Ingredients 1 (stock, chicken breast) into the Cooking Chef bowl, fit the splash guard
Cook at 100ºC for 20 minutes
Remove the chicken from the Cooking Chef bowl
Transfer to a medium bowl and set aside
Discard the cooking liquor
STEP 3/7
Retrieve and clean the Cooking Chef bowl and fit the stir tool
Add Ingredients 2 (oil, garlic, leeks, wine) to the bowl, fit the splash guard
Cook at 110ºC on Speed Stir 1 for 8 minutes
Transfer the content of the Cooking Chef bowl to the medium bowl and set aside
STEP 4/7
Retrieve and clean the Cooking Chef bowl and fit the creaming beater
Attach the Cooking Chef bowl to the machine
Add Ingredients 3 (mustard powder, flour, butter) into the bowl, fit the splash guard
Cook at 110ºC on Speed Stir 1 for 3 minutes, until the sauce is thick and smooth
STEP 5/7
Slowly add Ingredients 4 (milk) into the Cooking Chef bowl.
Cook at 105ºC on Speed Stir 1 for 10 minutes.
STEP 6/7
Shred the cooked chicken and transfer to the Cooking Chef bowl
Add the first two items of Ingredients 5 (parmesan, ham hock) into the bowl
Add the wine mixture into the Cooking Chef bowl
Stir on Speed Stir 1 for 2 minutes
Season with the remaining items of Ingredients 5 (salt, pepper)
STEP 7/7
Transfer the content of the Cooking Chef bowl into the pie dish
Leave to cool
Top with puff pastry
Bake until the pastry is golden on top and the filling is piping hot
Creamy chicken, leek and ham hock pie
Ingredients
1500 g chicken stock, make the chicken stock
450 g chicken breast
2 oil
2 garlic cloves
200 g leeks, Peel, halve lengthways and cut the leeks into 2 cm slices.
50 ml white wine
1 tsp. mustard powder
50 g flour
50 g butter
500 ml milk
50 g Parmesan, Finely grate the parmesan.
100 g ham hock, shred the ham hock
salt
pepper, to taste
Instructions
STEP 1/7
Lift the Cooking Chef head and fit the heat shield
STEP 2/7
Attach the Cooking Chef bowl to the machine
Add Ingredients 1 (stock, chicken breast) into the Cooking Chef bowl, fit the splash guard
Cook at 100ºC for 20 minutes
Remove the chicken from the Cooking Chef bowl
Transfer to a medium bowl and set aside
Discard the cooking liquor
STEP 3/7
Retrieve and clean the Cooking Chef bowl and fit the stir tool
Add Ingredients 2 (oil, garlic, leeks, wine) to the bowl, fit the splash guard
Cook at 110ºC on Speed Stir 1 for 8 minutes
Transfer the content of the Cooking Chef bowl to the medium bowl and set aside
STEP 4/7
Retrieve and clean the Cooking Chef bowl and fit the creaming beater
Attach the Cooking Chef bowl to the machine
Add Ingredients 3 (mustard powder, flour, butter) into the bowl, fit the splash guard
Cook at 110ºC on Speed Stir 1 for 3 minutes, until the sauce is thick and smooth
STEP 5/7
Slowly add Ingredients 4 (milk) into the Cooking Chef bowl.
Cook at 105ºC on Speed Stir 1 for 10 minutes.
STEP 6/7
Shred the cooked chicken and transfer to the Cooking Chef bowl
Add the first two items of Ingredients 5 (parmesan, ham hock) into the bowl
Add the wine mixture into the Cooking Chef bowl
Stir on Speed Stir 1 for 2 minutes
Season with the remaining items of Ingredients 5 (salt, pepper)
STEP 7/7
Transfer the content of the Cooking Chef bowl into the pie dish
Leave to cool
Top with puff pastry
Bake until the pastry is golden on top and the filling is piping hot