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Chicken and Leek Pie

Blind Bake Pastry, with cooking beans

2013-03-03_18.56.512013-03-03_18.38.46Blind Bake Pastry, with cooking beans

 

SHORTCRUST CHICKEN AND LEEK PIE

2 chicken breasts – cut into chunks

1 Leek, finely chopped

300ml Milk

1 Chicken Stock Cube (Mix with milk)

Salt and pepper to season

2 tablespoons of plain flour

1 teaspoon of nutmeg

15g butter

1 roll of ready rolled pastry

*Roll out and place pastry into tart tin.

*Prick the base with a fork and lay greaseproof paper on top of pastry

*Tip in the baking beans

*Place in oven at 190deg for 15 mins

*While pastry in oven, gently fry off chicken until lightly browned then remove from pan

*saute the leeks for about 5 mins and remove from pan

*Melt  butter in a pan gently, stir in the flour until a smooth paste

*Add stock cube to milk and add to pan little at a time until it thickens slighty

*Add back the chicken and leeks

*Add seasoning and nutmeg, stir and gently simmer covered for about 15 mins

*Remove greaseproof paper and baking beans from pastry and add in the chicken, leek mix

*Cover with pastry or lattice, brush with little milk

*Select Shortcrust Pastry setting and cook

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