I love this time of year solely for the fact it’s the perfect time for pie. What can be better on a cold and damp evening than a piece of your favourite pie and there are so many to choose from but one that I have been wanting to try for some time now is Chicken Ham and Leek pie.
After our recent trip to Spain recently my culinary attention turned to all things Spanish and when Olive Oils from Spain got in touch to feature on Mari’s World, I flung the doors open and welcomed them in. The Mediterranean diet has long been my favourite and I love the Spanish lifestyle; siestas, sangrias and a laid back approach all appeal to me all part of the ‘Taste our Lifestyle’.
Olive Oils from Spain love their way of life with it’s passion of good food and good eating so much they went on a The Good Life Embassy world wide tour visiting Mexico City, Chicago and Berlin to mention a few.
We came to the conclusion that a chicken ham and leek pie would benefit enormously from a drop of Olive Oils from Spain and I set too to make my best pie yet.
- Olive oil for frying
- 3 leeks sliced into fat rounds
- 1 large onion finely diced
- 2 carrots sliced into fat rounds
- 500 g chicken breast cut into rough chunks
- 300g cooked ham diced
- herbs such as rosemary, tarragon or chives
- 2 tbsp plain flour
- 300 ml hot chicken stock
- 200 ml single cream
- 1 large tbsp Dijon mustard
- salt and black pepper
- Little plain flour for dusting
- 1 pack of ready made puff pastry
- 1 egg beaten for brushing
- Preheat the oven to 200C/fan 180C/Gas mark 6
- Lightly grease your ovenproof dish.
- Gently fry the leeks and onion in a little olive oil, stir well and cover. Lower the heat and cook for 7 - 8 minutes until the vegetables are soft.
- Add the chicken and increase the heat. Cook for about 5 minutes until the chicken is cooked through. Turn off the heat.
- Add the ham and herbs and mix well.
- Sprinkle over the flour and stir to coat all the food.
- Add the stock, return to the heat and gently simmer for a few minutes until the sauce starts to thicken.
- Remove from the heat, add the cream the Dijon mustard and season with salt and black pepper.
- Leave to cool.
- On a floured surface take your block of ready made puff pastry and cut ⅓ off for the top of the pie.
- If your dish is round, soften the square edges to make a round before you start rolling.
- Turn the pastry frequently to aim to keep a uniform circle.
- Roll until large enough to cover the bottom and sides of the dish then take your rolling pin and roll the pastry around it.
- Hold the end of the pastry towards one side of the pie and unravel over the dish.
- Ease gently into the pie allowing it to come over the edges.
- Fill the pie with your chicken ham and leek mixture, I fill mine right to the top for a good thick filling.
- Roll out the top keeping as close to round as you can, using the same method roll the pastry over the pie filling.
- Trim away the excess pastry and pinch the edges together or use the back of a fork to seal.
- Generously glaze the top of the pie with beaten egg to give a lovely glowing yellow colour once cooked.
- Out of the trimmings, roll and cut some hearts to decorate the top with.
- Put the pie dish on a baking sheet and bake in the oven for 20 minutes
- Then lower the heat to 180C/160C/gas mark 4 and bake for another 20 minutes.
- The top should be puffy and golden.
- Serve immediately with mash and broccoli and peas.
Roll out your pastry and carefully roll over the pie dish.
Add the pie filling
Cover with more puff pastry, crimp the edges and decorate using the trimmings to make hearts or letters.
Now it’s ready to be baked, we liked it so much I made it a second time in a different pie dish.
Disclosure: My recipe is brought to you in collaboration with Olive Oils from Spain.