Chicken, bacon & leek pie
My pies of choice growing up, were always the Fray Bentos versions – I loved them on a Sunday night with chips and beans and never thought I could produce anything similar. However once you put your mind to it, home made pies are hard to beat. This little beauty works great with leftovers from a roast chicken or fresh skinned breasts. The pastry is easy to make and everything that goes into it is down to you, so you have that added satisfaction when you eat it and keep coming back for more.
Servings: people
Ingredients
- Short crust pastry
- 200 grams Plain Flour (£0.20)
- 50 grams Butter (£0.17)
- 5 grams Salt (£0.01)
- 5 ml olive oil teaspoon (£0.03)
- Filling
- 1 whole Onion peeled & sliced (£0.13)
- 300 grams chicken Trimmings or breast chopped (£2.10)
- 1 whole Leek (£0.40)
- 1 stock cubes chicken stock 250ml (£0.13)
- 5 grams Tarragon (£0.20)
- 50 ml Cream (£0.18)
- Salt & Pepper
- 1 whole Carrot peeled & chopped (£0.10)
- 5 grams Plain Flour (£0.01)
- 50 grams Bacon smoked streaky (£0.33)
- 13 ml Vegetable oil (£0.02)
- 2 cloves garlic peeled & minced (£0.06)
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| Serving Cost: |
Prep Time: 25 minutes
Cook Time: 40 minutes
- Make short crust pastry first. Sieve flour, add salt and mix butter and tbsp of olive oil. Make a well in flour mix, add water, to form dough. Knead until smooth, then refrigerate.
- Fry the chopped bacon in the oil until it starts to brown then add the onions cooking for 2 minutes. Add chicken, salt, pepper and flour, stir through browning the chicken if using breasts.
- Add stock in stages, you want to have a sauce with a good consistency. Once you are happy with the sauce, add the tarragon, leek and carrot. Allow to simmer for 10 minutes, then add cream, enveloping throughout. Allow to cool.
Pie Making
- Get the pastry out of the fridge. Roll out 2/3rds of it on a flour dusted surface. Get your baking dish, brush with oil so pastry doesn't stick.
- Lay rolled pastry in dish, filling in any gaps and cutting of any excess. Pour in cooled pie filling. Roll out remaining pastry to make the lid, sealing with a brush of water. Brush with beaten egg and punch a hole in the middle to allow air to escape.
- Bake at 180 degrees for 35-40 minutes, or until pastry lid is golden.
Allow to cool before serving.
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