Chicken, Leek and Mushroom Pie

Cook Meter: Intermediate
Cost Meter:  $$


All Kiwis are born with a love of pies. I remember crisp winter mornings with my dad driving to the Spa bakery in Taupo and picking up a steak and cheese pie with a packet of Ripple cheese and onion chips for breakfast. A pie and chips may not sound like the most nutritious breakfast for a 12 year old but hell those were some of the best mornings I ever had.

I've lived in both halves of New Zealand. I've sampled a Jimmy's Bacon and Egg Pie as soon as the Roxborough store opens at 9am. I delved into a smoked fish Maketu Pie with my best friend after a big night out. I have caught a taxi across Wellington with a group of mates just to go the closest BP that will have Butter Chicken Pies at 3am.

Pies are part of my life and are always there at key moments, well the ones that are important anyway. Coming to live in Australia means that I am constantly searching for a great pie. But sometimes you're just better off getting in the kitchen and making one yourself. Try this recipe, it's delicious and I even made it up myself!

Chicken, Leek and Mushroom Pie

Ingredients:

4 sheets of pastry
Rice to blind bake
25grams of butter
4 cloves of garlic (crushed)
1 leek (sliced and washed)
5 thigh fillets of chicken
200g mushrooms
3 tbsp flour
1 cup of cream
Water

Method:

1. Preheat oven to 180 degrees celcius. Spray a large casserole dish with canola oil and then line with pastry.

2. Place baking paper on top of the pastry, pour in rice and blind bake in the oven for 20mins.

3. Whilst the pastry is in the oven. Melt butter in a large pot, and saute garlic and leek until soft.

4. Add the Chicken and cook until brown.

5. Add mushrooms and cook until soft.



6. Add the flour and make sure that you mix it well to get rid of lumps. Cook for a further five minutes.

7. Pour in the cup of cream bit by bit, making sure to mix well. it will create a fantastic sauce for the pie. Once you reach the consistency that you like the inside of your pie stop and then add another quarter cup of water and stir. The pie filling will reduce a little bit in the oven.



8. Remove pastry from the oven. Remove baking paper and rice and pour in pie mixture.



9. Place a piece of pastry on top and seal. Puncture the top to allow the steam to escape.

10. Cook for an hour or until pastry is brown and puffed.

Comments

  1. Mel this looks awesome but what the hell is Rice to blind bake can i make without??

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  2. Blind baking is just precooking the pastry so that it is nice and crispy on teh bottom and doesn't go soggy. You can use any sort of grain to blind bake, it's basically weighs down the puff pastry so it doesn't rise too high before you put in the filling.

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