This is just crazy. Every single year that I’ve been doing taxes I get sick or I fall just as the office opens. I thought not this year! The office opens tomorrow and I’m sick. Seriously? What kind of “rain” dance can I do to break this streak? So I’m trying to be very good today so it goes away and I’ll be fine for tomorrow.
I love the flavour combination of chicken and leek and I wanted to do a variation on the chicken and leek pies with phyllo dough. This time I wanted to use a short crust for the pie.
I made the pastry about an hour before making the dinner to allow it to chill in the fridge. Cut in 3/4 cup of cold butter into 2 1/2 cups of flour and 1/2 a teaspoon of salt. When the mixture is crumbly and sticks together add a tablespoon of cold water at a time until the pastry comes together in a ball. Cover with cling film and chill.
You need to make enough filling to fill the amount of pastry you have. The above recipe is enough for 2 9″ pie shells. Which was enough to make four pies. The ratio of ingredients is equal amounts for everything but the garlic. That was just 3-4 cloves. Everything gets chopped up into small pieces. You don’t want large chunks so everything cooks evenly.
In a large skillet start rendering the streaky bacon on medium. You don’t want the skillet too hot because you don’t want the bacon to catch. After about 5 minutes add the garlic. Then add the leeks and mushrooms.
Normally you start the chicken at the beginning but for this the chicken needs to complete cooking in the oven. You don’t want the chicken dry and tough. After the leeks and mushrooms have cooked for a couple of minutes add about a third of a cup of dry white wine. Add the chicken and a bit of fresh thyme.
Roll out the pastry. I rolled to a thickness of about a 1/4″/6mm. I used a 6″ plate to cut round.
Spoon the filling onto one half of the pastry. I used a slotted spoon because I didn’t want the filling to be too wet. Grate some jarlesberg over the filling.
Brush a beaten egg round the edge of the pastry. Fold the pastry in half and use a fork to crimp round the edge. Slice the top with three slits. Brush the pie with the beaten egg.
Bake in the oven set at 425F/220C for 25-30 minutes until the pastry is golden and flaky.
Serve immediately. The kids loved it and it is a very easy dish to put together. And a great way to use up some ingredients in the fridge.