Chicken and leek pot pies
Bill Granger kicks off the week with these comforting pies that are easy to make and not too naughty because instead of being incased in pastry they have a puff pastry topping.
(Serves 4)
Ingredients:
70g plain flour1⁄2 tsp cayenne pepper1 tsp salt750g chicken breast fillets, cut into 2cm dice1 tbsp unsalted butter2 tbsp olive oil2 leeks, white part only, sliced2 garlic cloves, crushed125ml chicken stock125ml cream2 tbsp freshly chopped flat-leaf parsley300g block ready made puff pastry, or 2 ready made butter puff sheets 1 egg yolk, lightly beaten, to glazeSteamed greens, to serve
Method:
Combine the flour, cayenne pepper and salt in a shallow bowl. Add chicken and toss to coat, shaking off any excess flour. Heat butter and oil in a large frying pan over a high heat. Add chicken and stir-fry for 2-3 minutes or until light golden. Remove chicken from pan and set aside.
Return pan to a medium heat, add leeks and garlic and cook, stirring occasionally, for 5 minutes or until soft. Add stock and cream, simmer gently for 5 minutes, then return chicken to pan and cook for 1-2 minutes further. Remove from heat, season and stir through the parsley.
Roll out the block of pastry on a lightly floured work surface until 3-4mm thick. Turn a 1.5 litre capacity dish upside down on the pastry and using it as a guide, cut out a round of pastry for the pie lid, allowing an extra 1cm all round. Spoon the filling into the pie dish and cover with the pastry lid, pushing down the edges around the rim. Make a slit in the top with a sharp knife and brush pastry with beaten egg yolk.
Bake in a preheated oven for 35 minutes or until golden brown