Recipe of Quick Chicken, Ham and Leek Pie

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Prepare Super Quick Homemade Chicken, Ham and Leek Pie. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Lettuce wraps. All these mike delightfully delicious lunch treats as well as the filling may be ready ahead of time, which renders just re-heating the filling and wrapping when you are all set to eat. This is actually a fun lunch to talk with your little ones and it teaches them that lettuce is a whole lot more versatile than people frequently give it credit for being. Many individuals decide to choose a teriyaki inspired satisfying; my children enjoys taco motivated fillings because of our lettuce rolls. You are perfectly free to come up with a favorite meeting of one's personal.

Many things affect the quality of taste from Chicken, Ham and Leek Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken, Ham and Leek Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken, Ham and Leek Pie is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken, Ham and Leek Pie estimated approx 600ml/21fl oz chicken stock2 Hr.

To begin with this particular recipe, we have to prepare a few components. You can have Chicken, Ham and Leek Pie using 18 ingredients and 11 steps. Here is how you cook it.

My Take on a classic, Easy to make the day before and keep in fridge before putting in the Oven for an Amazing Main Course

Ingredients and spices that need to be Make ready to make Chicken, Ham and Leek Pie:

1. For The Filling
2. 600 ml Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns)
3. 8-10 Chicken Thighs - Skinned and Boned
4. 2 Large Leeks
5. 85 Gr Unsalted Butter (important if using Salty Pork Hoc)
6. 85 Gr Plain Flour
7. 50 ml Double cream (can us whipping cream if not available)
8. 300 Gr Pork Hoc - Cooked and Shredded
9. 2 Tbls English Mustard
10. 75 Gr Cheddar Grated - I used Mild but up to taste
11. to Taste Salt and Pepper
12. For the Pastry
13. 250 Gr Plain Floor
14. 1 Sml Egg
15. 45 Gr Unsalted Butter
16. 45 Gr Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it)
17. 100 ml water
18. 1 Egg to Glaze

Instructions to make Chicken, Ham and Leek Pie

1. Put Chicken Stock in a saucepan add 5 Sprigs of rosemary 5 sprigs of thyme and 5 peppercorns. Bring to a simmer, then infuse over a low heat for 5 minutes. Then strain to leave just the Stock.
2. Add the chicken thighs to the pan, bring back to a simmer and cook gently for 20 minutes. Add the leeks and cook for 10-15 minutes until soft.
3. Strain the stock into a clean bowl, and set aside the chicken and leeks to cool.
4. Melt the butter in a large saucepan over a medium-low heat. Add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add the reserved chicken stock to the roux, whisking constantly to keep the sauce smooth. Continue cooking the sauce over a medium-low heat for 2–3 minutes, or until the sauce thickens.
5. Remove from Heat and Add Cheese and allow to melt, add the Cream and mustard.
6. Then Return all the Leeks, Ham and chicken to the sauce and stir to combine. Allow to Cool.
7. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Pour in the eggs. Mix on a medium speed until well incorporated- About 30 secs.
8. Melt the butter, lard and 250ml water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the warm liquid, stopping as soon as a dough forms. (You can do this by hand with a large bowl and Spoon).
9. Spoon the cooled filling into a oven Proof dish, then roll out the pasty so bigger than the top. Place the pasty on the top and push around the edges trimming any excess.
10. Brush the surface evenly with beaten egg and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes (or upto a day) to allow the pastry to set.
11. Preheat the oven to 200C/180C Fan/Gas 6. and cook for 35-40min until pastry is golden and filling is bubbling. Take out of the Oven and rest for 5 mins before serving.

While that is by no means the end all be all guide to cooking easy and quick lunches it is great food for thought. The expectation is that this will get your own creative juices flowing so that you are able to prepare excellent lunches for your own family without needing to perform too terribly much heavy cooking in the process.

So that is going to wrap it up with this exceptional food Step-by-Step Guide to Make Homemade Chicken, Ham and Leek Pie. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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