HAM, LEEK & POTATO PIE RECIPE - BBC GOOD FOOD
Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like
Provided by Jane Hornby
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
- Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
- Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
- Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.
Nutrition Facts : Calories 499 calories, FatContent 29 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 6 grams sugar, ProteinContent 18 grams protein, SodiumContent 1.84 milligram of sodium
CHICKEN AND LEEK PIE RECIPE - AUSTRALIAN WOMEN'S WEEKLY FOOD
With beautifully flaky pastry and a hint of mustard cutting through the creamy filling, this recipe is perfect for a family weekend lunch.
Categories Main, Midweek Dinner
Total Time 50 minutes
Cook Time 50 minutes
Yield Serves 6
Number Of Ingredients 12
Steps:
- Bring stock to the boil in a medium saucepan over high heat. Add chicken; return to the boil. Reduce heat and simmer, covered, about 10 minutes or until chicken is cooked.Remove chicken and chop coarsely. Reserve 1 cup of the poaching liquid.
- In a medium saucepan, heat butter; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, 1 minute. Gradually stir in reserved poaching liquid, milk and cream; cook, stirring, until mixture boils and thickens. Stir in chicken and mustard; season. Cool.
- Preheat oven to 220°C (200°C fan-forced). Grease a 1-litre (4-cup) pie dish with rim. From one sheet pastry, cut 4 strips slightly wider than dish rim; arrange strips on rim, pressing firmly until rim is covered. Brush with a little egg yolk.
- Spoon filling into dish; roll out remaining pastry sheet slightly to fit pie dish. Place over filling. Press edges to seal; trim. Brush pastry with egg yolk; cut two small slits in top. Bake 25 minutes or until puffed and browned. Sprinkle with extra thyme.
Nutrition Facts : ServingSize Serves 6
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- Spoon filling into dish; roll out remaining pastry sheet slightly to fit pie dish. Place over filling. Press edges to seal; trim. Brush pastry with egg yolk; cut two small slits in top. Bake 25 minutes or until puffed and browned. Sprinkle with extra thyme.
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EASY CHICKEN AND LEEK PIE RECIPE - GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Main-course
Preheat oven to 200C.
Heat olive oil in a medium saucepan and cook leek for about 3 minutes or until soft. Add flour and stir for 1 minute.
Combine stock, milk and cream in a jug, gradually stir into leek mixture and cook, stirring constantly, until mixture boils and thickens. Stir in chicken and parsley then spoon mixture into a lightly greased ovenproof dish (six-cup capacity) and cool.
When cold, brush rim of dish with a little extra milk and place puff pastry over filling, trim to fit dish and decorate edges.
Rest in the fridge for 15 minutes then brush top with a little extra milk and cut a small slit in the pastry for steam to escape.
Bake for 20-40 minutes or until pastry is golden.
*Raw chicken breasts can be poached in two cups' chicken stock for 10 minutes then rested in the stock for 10 minutes before chopping.
CHICKEN AND LEEK RECIPES - BBC GOOD FOOD
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TURKEY, LEEK AND HAM PIE RECIPE - BBC FOOD
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Reviews 4.9
Cuisine British
- Pour the filling into a ceramic pie dish. Roll out the pastry to make a lid for the pie and strips to line the rim of the dish. Press the strips onto the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg. Sprinkle with the parmesan and cook in the oven for 20 minutes until the pastry is golden-brown.
HAM AND LEEK PIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 4.7
Total Time 60 minutes
Category Dinner
Calories false per serving
- Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving.
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