19 August 2015

Chicken & Leek Pie

Pastry OR you can just use one sheet of ready rolled puff pastry
  • 150g flour
  • 1/2 tsp salt
  • 110g margarine (flaked) at room temperature
  • 40 mls cold water (approx. 3 Tbsp)
  • flour, for working the pastry

Mix the flour & salt together. 
Remove roughly 1/3 of the flour mix and add the cold water.
To the remaining flour, add the flaked margarine & rub to form crumbs (I used a fork & it worked fine).
Knead the 2 mixtures together to form a smooth pastry & chill in the fridge for approx. 45 mins.


  • 3 tbsp butter
  • 1 medium hot cooked chicken (or cook a couple of chicken breasts & shred)
  • 2 leeks, sliced into rings
  • 350g mushrooms, sliced
  • 200ml cream (I didn't add this)
  • 300 ml creme fraiche
  • I also added 2 heaped tsp wholeseed mustard
  • salt & lemon pepper
Heat the butter in a pan, add leeks & soften, then add mushrooms & cook (approx. 10 mins total).
When all cooked add creme fraiche, whole seed mustard & heat gently.
Add to an oven-proof pie dish. 
Whisk an egg yolk with 2 Tbsp water & brush around the edge of the dish.
Roll out the chilled pastry to size of pie dish.
Place on top of dish & press down firmly at edge.
Wash the pastry lightly with egg wash & make a few small slits.

Bake until the pastry golden brown at 220oC or (200oC Fan bake).

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