CHICKEN & LEEK PIE


Kindly Donated by

Sven-Hanson Britt

 

Ingredients:

SPELT ROUGH PUFF PASTRY

  • 500g White Spelt Flour 
  • 275g water 
  • 500g cold, unsalted butter finely diced 
  • 2 tsp sea salt 


FOR THE FILLING

  • 2 chicken breasts and 2 thighs 
  • 2 large leeks 
  • 4 or 5 prunes 
  • 500ml of strong flavoured chicken stock 
  • 50g butter
  • 50g of White Spelt flour 
  • Dijon mustard 
  • Chopped parsley



Method:

Roll out the rested pastry on a lightly floured surface into a sheet or circle to fit the top of a deep oval pie dish with a rim. Keep the trimmings for other pastry items or for pie decorations.

To make the filling, put the thigh meat and prunes in a food processor with 1 teaspoon of the mustard, the salt and pepper. Pulse until chopped enough to form into small balls, shape them and set aside. Preheat the oven to 180°C/350°F/Gas 4.

Melt the butter in a large saucepan over a low heat. Add the flour and cook for about a minute, then slowly whisk in the stock. Add the remaining mustard and the chopped parsley, then season to taste with salt and pepper. A splash of sherry is also a good addition. Add the leeks to the sauce and simmer for a few minutes until starting to soften. The sauce should be reasonably thick but not gloopy. Add the kale and stir again.

Add the chunks of chicken breast and the thigh dumplings to the sauce and put into an ovenproof dish to which a pastry lid can be easily attached. Lay the rolled pastry on top and decorate with pastry trimmings if you feel the need or have the time. Brush with a little milk to glaze, if you like.

Bake for 30 minutes, or until the pastry is flaky and looks golden brown. Remove from the oven and allow to cool slightly before serving.


Don't forget to get your spelt ingredients:



14th March 2019

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