CHICKEN, BACON AND LEEK PIE
Since getting the new electric oven, I’ve been experimenting with some classic recipes. Here is the recipe I made for some sausage rolls.
Chicken, Bacon and Leek Pie
INGREDIENTS
- 2 chicken thighs, skinned and boned, chopped
- 1 large leek, thinly sliced
- 4 rashers streaky bacon, roughly chopped
- 1 teaspoon Dijon mustard
- 2 tablespoons flour
- 100ml (or more) chicken stock
- 1 tablespoon butter
- zest of a lemon
- thyme
- 2 tablespoons flour
- olive oil extra virgin
- Pack of ready-made puff pastry
- egg yolk
METHOD
- Heat some olive oil in a frying pan.
- Fry the chicken, bacon and leek until cooked.
- Stir in the butter and add the flour. Mix well.
- Pour in the stock and stir well to make a fairly thick sauce, adding the thyme and the lemon zest.
- Cook for 5 or so minutes.
- Season with salt and pepper (if necessary).
- Roll out the pastry onto a flat surface.
- Put the chicken mixture in the middle and fold the pastry over to make parcels, sealing the edges and brushing the top with egg yolk.
- Cook in an over at 190ÂșC for 15-20 minutes.