Yesterday, we had a deluge of rain. It was cold, and the almost horizontal wind was so strong it pushed a lot of rain underneath our closed windows, which resulted in a damp, unpleasant clean up. Seriously, almost every towel in the house was used to mop up the worst of it. We also had to change rain soaked sheets on the bed before getting the steam mop out to clean up the floors. AND the hot water system broke down. RUDE! We had to boil giant pots of water on the stove so that everyone could have a bath! Seriously, it was miserable. I’m so glad we had these warming little pies in the oven.

Chicken and Leek pies Mrs BC

Chicken and Leek Pies

Ingredients

  • 1 kilo of cooked, boneless, shredded chicken. If you want to cook this yourself go ahead; if you are dealing with an indoor monsoon feel free to use a BBQ chook from the supermarket.
  • 1 large leek, washed well and sliced finely.
  • 2 spring onions, sliced finely. These won’t be as dirty as the leeks but still wash them.
  • 3 heaped tablespoons of plain flour.
  • salt and pepper to taste
  • 80 grams of butter – about 4 tablespoons.
  • 3 cups of chicken stock, from stock powder is fine.
  • 1 cup of milk + milk for brushing the top.
  • 2 sheets of puff pastry, thawed.

Method

  1. Gently saute leek and spring onions in butter until soft but not brown.
  2. Stir in the flour, combine well.
  3. Pour in the stock a little at a time, stirring well to ensure that there are not lumps of flour. When all the stock is in the pot, stir in the milk.
  4. Add the chicken and combine. Have a taste and add salt and pepper. I prefer to use ground white pepper so it doesn’t look like you’ve added a teaspoon of dirt.
  5. Divide the mixture between 4 individual ramekins or gratin dishes, whatever you’d like to call them; OR one regular pie or casserole dish and make a family pie.
  6. Cut the puff pastry to fit the top. Brush the extra milk on the dishes edges first, then press the pastry down lightly to seal. Brush the milk on the pastry lids, then cut a cross in each lid so that steam can escape.
  7. Cook in a hot oven for about 30 minuets, or until the pastry is browned to perfection.

Enjoy!

Today is a beautiful sunshiney day and all the towels used in operation mop up have been washed and are now drying on the clothesline while we wait for the plumber.  Hope the weather is kind at your place! x

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