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Chicken and Leek Pie
I've always bought ready made puff pastry for my pies. But it didn't feel very chefy, and sort of felt like it was cheating. So I decided to give pastry a try. And it was sooooo easy to make! Here's how I made my classic chicken and leek pie. First, I sauted some pancetta in a pan and added diced chicken when the pancetta was crisp and caramalized. Next, add in chopped leeks and some single cream. Add corn flour to thicken the sauce, salt and pepper to taste. Then put the filling into your pie dish and add the puff pastry topping (made from recipe below). Bake in the oven until pastry has risen and is golden and flaky. Enjoy!
Here's the puff pastry recipe I used. Thanks Gordon Ramsay & BBC Good Food!
www.bbcgoodfood.com/recipes/2403/roughpuff-pastry-
Puff Pastry:
250g strong plain flour
1 tsp fine sea salt
250g butter , at room temperature, but not soft
about 150ml cold water
1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
Chicken and Leek Pie
I've always bought ready made puff pastry for my pies. But it didn't feel very chefy, and sort of felt like it was cheating. So I decided to give pastry a try. And it was sooooo easy to make! Here's how I made my classic chicken and leek pie. First, I sauted some pancetta in a pan and added diced chicken when the pancetta was crisp and caramalized. Next, add in chopped leeks and some single cream. Add corn flour to thicken the sauce, salt and pepper to taste. Then put the filling into your pie dish and add the puff pastry topping (made from recipe below). Bake in the oven until pastry has risen and is golden and flaky. Enjoy!
Here's the puff pastry recipe I used. Thanks Gordon Ramsay & BBC Good Food!
www.bbcgoodfood.com/recipes/2403/roughpuff-pastry-
Puff Pastry:
250g strong plain flour
1 tsp fine sea salt
250g butter , at room temperature, but not soft
about 150ml cold water
1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.