Chicken, Leek, Prune and Caerphilly Pie
A delicious chicken and leek pie with cheese adding a creamy taste and prunes for a little sweetness
Servings: 4 people
Ingredients
Pie Filling
- 1 tbsp olive oil
- 1 tbsp butter
- 1 Spanish onion chopped
- 3 cloves of garlic sliced
- 4 boned chicken thighs cubed
- 200 g leeks sliced white parts only
- 2 tbls flour
- 150 ml dry white wine
- 1 pint chicken stock
- 200 ml double cream
- 2 tsp English mustard
- Salt and black pepper to taste
- 100 g prunes halved
- 150 g Caerphilly cheese crumbled
- 50 g mixed chopped tarragon and flat leaf parsley
Pie Crust
- 500 g ready rolled puff pastry
- 1 egg yolk
- 1 tablespoon of double cream
Instructions
- Preheat oven to 180ºC Gas Mark 4
- Peel and chop the onions and garlic.
- Add the butter and olive oil to a pan on a moderate heat.
- Melt the butter and then fry the onions and garlic until they start to colour.
- Chop the chicken into pieces and add to the pan.
- Cook for five minutes until the chicken is sealed.
- Chop the leeks and add to the pan with the flour.
- Stir until combined
- Add the wine and the chicken stock slowly into the pan stirring until the sauce thickens.
- Once the sauce is thick add the cream and mustard.
- Season with salt and pepper.
- Remove the pan from the heat and stir in the prunes, herbs and cheese.
- Add the filing to a pie dish.
- Mix the egg yolk and cream together and brush around the pie dish.
- Cover with pastry and trim the sides with a knife.
- Brush the rest of the egg mix onto the pie.
- Make a couple of holes in the pastry to let out the steam.
- Cook in the oven for 25 minutes.