Chicken and Leek Pie
Looking for something a little more unusual in terms of what to serve in the way of Saint Patrick's Day recipes? Try this traditional chicken and leek pie. It's super yummy served hot, but this pie also forms a delicious soft jelly when cold.
Notes
Looking for more terrific Irish food recipes? Check out our collection of Saint Patrick's Day Recipes: 8 Fresh Ideas for Dinner today!
Cooking Time30 min
Ingredients
- 6 ounce shortcrust pastry
- 4 pound chicken, boned and chopped
- 4 slices ham steak
- 4 leeks, cleaned, chopped
- 1 medium onion
- salt
- pepper
- 1 pinch ground mace or nutmeg
- 300 milliliter chicken stock
- 125 milliliter double cream
Instructions
- Make the pastry and leave it in a cold place to rest.
- Preheat oven to 350F degrees.
- In a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full.
- Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size.
- Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center.
- Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole.
- Brush the pastry with milk, and bake at moderate heat, 350F degrees, for 25-30 minutes.
- Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown.
- Gently heat the cream.
- When pie is cooked, remove from oven.
- Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve.