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.
This looks like a delicious pie. Have to make this.
I had a terrible cough in Dec. and finally went to the doctor to get some medication. Don’t wait too long like I did, You may need to do the same to get over what you have more quickly..
Yeah, with my asthma I keep a close eye on that stuff! Hopefully I can keep it at bay. I only have 2 days off for the next 3 weeks so I don’t have time to be sick! Glad you like the recipe. 🙂
Wow Virginia this looks simply delicious!
Thanks!
🙂
Oh this looks so delicious!
Thank you! Leeks, mushrooms, and bacon, I love the combo. 😊
I just got a bunch of leeks the size of my house so I will have leeks, leeks and more leeks to work with, I love your hand pies. A delicious combination, Love them,
I love leeks. 😊. So much comfort food to be made!
Love leeks. This looks absolutely delicious! I do hope you feel better!!!
Thank you! And thank you for stopping by. 😊
Simple, delicious and cheap… Sounds like a very good recipe to me! I really should try making more savoury pastry – I often do quiches, which is also excellent, but sometimes you just don’t feel like eggs, and this is obviously the perfect way to get around that.
Yes! It was inexpensive because I used chicken thighs. There are a lot of things you can do with pastry that don’t require an egg filling. You can be really creative.
Lovely pies Virginia. I hope you are feeling better by now.
Thanks, Conor. The cold seems to be happy to stick around! Oh well, the hot toddies help.
Simply lovely. I love the time and care you put into your recipes. These look perfect.
Thank you so much!
Your kids are smart. They know a good pie when they see one. I’d be more than happy to enjoy one of these for my meal. OK … make that 2. 🙂
Thanks! I am partial to a good pie. 😊
This has all my favorite ingredients…I think leeks are transformative in any dish. And as a hand pie, this just can’t be beat. Looks really delicious.
Thank you! I think leeks are definitely underused. And they are so easy to grow.
Virginia, I love the menu/recipe you present in your blog. It gets better and better. Leek adds so much flavor to food, and it also has a soothing effect. Combination with chicken meat in a flaky pie is brilliant! 🙂
Thank you so much! I appreciate your support. 😊