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One for the Yorkies..

March 14, 2012

“Nowt like a pie fresh out oven to guzzle down yer gob..”

“For that’s what married life is all abaht,
Mellin’, growin’ cloaser year by year;
Ridin’ aht some rough times wi’ the smooth,
Mixin’ in thi laughter the odd tear.”

 

Any road…. This post is a wee homage to a couple of Yorkshire friends of mine who are mad about food and appreciate a good pie or two when they see or taste one.. Best get in quick though as they don’t let it hang around for too long… !

So I cooked this yesterday for my girlfriend and me for lunch and it reminded me that my cooking at home just doesn’t consist of enough types of pie because damn, they are good! This is the kind of dish I would love to eat in a nice little English pub.. simple, home cooked food made with good ingredients that are handled and executed well and with love.

So with my freshly made puff pastry, some chicken stock and leeks, I went about making a chicken and leek pie served up with sweet potato and garlic mash and rosemary glazed carrots.

Recipe

Chicken and leek pie 

  • 150g diced chicken leg
  • 1 small onion fine dice
  • 1 clove garlic chopped fine
  • Approx 80g leek, diced
  • 30g butter
  • 30g flour
  • Approx 500ml chicken stock
  • Approx 125g total peas, sweetcorn, spinach to bulk out pie and give more flavour so feel free to vary these veg as you wish
  • Seasoning to taste
  • Puff pastry approx 200g

Method

  • Roll out the puff pastry approx 3mm thick ideally the day before to rest it and brush with egg yolk to give a glaze when cooked
  • Sweat the onion, leek and garlic in the butter
  • Add the flour and on a medium heat, cook for 2 mins, stirring all the time
  • Add the chicken stock, bit by bit stirring all the time to keep the sauce smooth and lump-free. (The sauce will cook faster if the stock is already hot when you add it)
  • Add the diced chicken leg and cook gently for approx 1 hr, or until the meat feels tender to the pinch, whilst still holding it’s shape
  • Add your seasoning and taste the stew
  • Remove from heat and add the peas, sweetcorn and spinach
  • Place the filling in pie dish and cover with the pastry, sealing well around the edges
  • Pre heat oven to 220c/425f/gas mark 7, then cook for approx 25 mins or until the pastry is golden and risen well

Sweet potato and garlic mash

  • 1 large sweet potato approx 250g, peel and dice 1 inch pieces
  • 1 garlic clove peeled and crushed fine
  • Approx 80g creme fraiche or double /heavy cream
  • 30g butter
  • Seasoning

Method

  • Cook the potato in boiling water for approx 20 mins, or until tender
  • Drain and leave to stand in a colander for approx 10 mins so as much water evaporates from the potatoes
  • Meanwhile, add the creme fraiche and garlic to a saucepan and cook for approx 3 mins to thicken the creme a little and cook the garlic
  • Pass the cooked potato through a potato masher and add to the garlic creme fraiche
  • Mix well and add seasoning. Keep warm

Rosemary glazed carrots

  • 200g carrots, peeled and cut into batons
  • 40g butter
  • 1 Tea spoon of rosemary
  • Water to cover

Method

  • Place carrots in a sauce pan with butter and  a good pinch of salt
  • Barely cover with water and boil vigourously until all the water has evaporated and the carrots begin to fry in the remaining butter
  • Add rosemary and carry on cooking until a good colour is achieved on the carrots
  • You are now ready to serve up, Enjoy!

 


 

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