Delicious and homely! Quite a simple recipe that packs amazing flavour; this recipe is a winner for a winter lunch feast!I loved how simple the filling is; leeks, garlic,sage,cider, chicken stock,crème fraîche, Dijon mustard, cider and rotisserie chicken. Fills the home with a gorgeous aroma.
Warning! My first pie came out incredibly salty; as I thought it would be a great idea to include the flavoursome chicken skins. I strongly advise against this as the amount of salt is overwhelming in the pie, combined with the stock.
Woolworths Taste Magazine – June 2015.
Effort – High effort levels. Shredding chicken from the carcass and making the decorative leaves; this is quite a messy and time-consuming production.
Time : Set aside about 2.5 hours
440g butter, cubed
1 cup of cold water
(or skip above and use ready made butter puff pastry)
6 leeks, halved
4 garlic cloves, crushed
10 sage leaves
1 cup of cider
2-3 cups of good-quality chicken stock
2 cooked rotisserie chickens, shredded
250g creme fraîche
3T Dijon mustard
2 Free range eggs, lightly beaten
Sea salt and freshly ground black pepper to taste.
If making your own pastry, pulse half the flour, butter and salt in a food processor until the mixture resembles breadcrumbs. Add a few tablespoons of water at a time while pulsing to form a ball of dough. Remove from food processor and repeat with the remaining flour, butter and salt to make 2 balls of pastry. Wrap in cling wrap and chill for 15 minutes. Soften the leeks and garlic in the olive oil. Add the sage and cider and simmer for 5 minutes. Add 2 cups of stock and the shredded chicken and simmer for a further 10 minutes. Stir in the creme fraîche and mustard and simmer for a further 10 minutes. If you like the filling a bit looser, add a little more stock. Remove from the heat and allow to cool while you finish the pastry.
Preheat the oven to 200 degrees C. Grease and line a large baking tray. Roll a third of the pastry out on a clean, floured surface and arrange on the tray. Spoon the filling onto the pastry. Roll out another third of the pastry and use the cover the filling. Pinch the edges of the pie closed and chill for 15 minutes. Roll out the remaining pastry and cut out leaves to decorate your pie. Brush the pie with half the beaten egg, add the pastry leaves and then brush with the remaining egg. Bake for 45 minutes to 1 hour or until the pastry is golden and cooked through.