Chicken, Ham And Leek Pie With Glazed Carrots

Wed, 4 October 2023

This recipe serves 4

Ingredients

• Pie mix
• 400g ready-roll puff pastry
• 400g diced chicken, a mix of breast and thighs
• 200g diced cooked Ham
• 2 leeks diced and washed 
• 30g butter
• 30g plain flour
• 200mls chicken stock
• 200mls cream
• 2 table spoons chopped parsley
• 1 free range egg beaten
•  
• Glazed carrots
• 6 medium carrots, peeled and cut into batons
• 10mls olive, knob butter
• 10mls maple syrup
• 10mls sherry vinegar

Preparation method

1. Preheat the oven to 220C/Gas 7.
2. Place a medium sized pot on a medium heat and add butter, sauté the leeks with no colour for 10 minutes until sort, add the flour and cook for 2 minutes, add chicken stock and cream, bring to a simmer and cooked for 4 minutes, add the chopped parsley and season
3. Turn off the heat, add the chopped chicken and ham
4. Pour the mix in an oven safe pie or casserole dish and allow to cool
5. Crack the egg in a bowl and beat for brushing the pastry
6. Now take the rolled out pastry and place top of the dish using a little of the egg wash to seal
7. Brush the top of the pasty with some egg wash and season the top of pastry with sea salt
8. Bake in a pre-heated oven at 180 for 40 minutes until golden brown and piping hot

To do the carrots, peel and cut the carrots into batons equal size, blanch them in boiling salted water for 3 minutes. Allow the parsnips to cool on a tray, heat a non-stick pan on a medium and sauté the carrots until golden in a little olive oil, add the butter and maple syrup and glaze