Chicken & Leek pie

Chicken & Leek pie is another very popular dish and can be found in most pubs.  Another one of those comfort food that you do not get bored with. Since it was St Patrick's day few days ago, i thought i might give it a try out with this Irish Recipe. Recipe found on Channel4.com - delicious magazine.

Serves 4
Time: 1 1/2 hrs approx

Ingredients:

2 Tbspn Veg Oil
1 Onion, finely chopped
2 medium leeks, washed, trimmed and thickly sliced
4 skinless chicken breasts, cut into bite-size pieces
1 clove garlic, crushed
150ml white wine
150ml chicken stock, hot
142ml carton double cream
fresh tarragon, leave picked and roughly chopped
1 Pack ready rolled puff pastry (or shortcrust pastry - like me use what i got in the fridge)
1 medium egg.

Method

1) Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
2) Add the chicken pieces and cook, stirring for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Seasone, then spoon into a 2.5litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
3)Brush a little water along the edge of the pie dish, Unroll the pastry and cut out a pice large enought to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15mins.
4) Meanwhile, pre-heat the oven to 220C/gas 7. Beat the egg witha  little salt, then brush over the pastry. Bake for 40-45mins (or 20-25mins if you are making individual pies) until pastry is golden.

Happy Cooking!