Treats and things

Yesterday, after several hours of staring at my computer and getting nowhere with my work I decided to give in and go to my happy place – the kitchen – to attempt the Chicken and Leek Pie recipe that had been staring up at me from an old Donna Hay magazine. Better still, I was able to use leeks from my vegie garden and attempt the pastry in my new processor!

The pie was a success and we both loved it, so much so that hubby took a slice to work for lunch today and we finished the rest for dinner again tonight with a fresh garden salad.

Chicken and Leek Pie – Donna Hay

1 tablespoon olive oil
6 x 150g chicken thing fillets, chopped
40g butter
2 small leeks, sliced
2 cloves garlic, crushed
2 tablespoons thyme leaves
1/4 cup plain flour
2 cups milk
sea salt and cracked black pepper
2 x quantities shortcrust parmesan pastry (see pastry recipe below)
1 x egg, lightly beaten

Preheat oven to 180° C. Heat the oil in a large non-stick frying pan over medium hear. Add the chicken and cook, in batches, for 4 -5 minutes or until golden. Remove from pan, set aside and keep warm. Add the butter, leeks, garlic and thyme to the pan and cook for 7 – 8 minutes until softened. Add the flour and cook for 2 minutes. Add the milk, salt and pepper and cook for a further 3 minutes or until thickened. Return the chicken to the sauce and refrigerate until cooled completely.
Roll half the pasty out until 3mm thick. Line a 31cm round lightly greased pie tin with the pastry. Fill with the chicken mixture. Roll the remaining pastry out until 3mm thick. Place on top of the pie and trim the excess pastry. Brush with the egg and bake for 35 – 40 minutes or until the pastry is golden. Serves 4.

Shortcrust Parmesan Pastry

2 cups plain flour
1 cup finely grated parmesan
150g cold butter, chopped
1 teaspoon sea salt flakes
1 egg
1 tablespoon cold milk

Place the flour, cheese, butter and salt in the bowl of a food processor and process for 1-2 minutes or until the mixture resembles fine breadcrumbs. Add the egg and milk and process for 2 minutes or until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes before rolling out.