Chicken and Leek Pie

posted by Angel 09-16-98 3:01 AM

Chicken and Leek Pie

Preheat oven to 210*C (425*F)
Preparation time 30 Minutes
Total cooking time 55 Minutes
Serves 4 to 6 persons.

30g (1oz) butter
2 small leeks, white part only, thinly sliced
3 rashers bacon, chopped
3 chicken breast fillets, cut into thin strips
1/2 cup cream
2 egg yolks
salt and pepper
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten for glazing.
Melted butter or little oil, for oven tray.

Preheat oven to 210 C/425 F.

Brush a flat oven tray with melted butter or oil. Melt the butter in a skillet and cook the leeks over a medium - low heat for about 10 minutes or until very soft and light golden brown,stirring occasionally. Transfer to a plate and set aside

Add the bacon to the pan and cook until lightly browned, remove and set aside. Add the chicken to the pan and cook for about 5 minutes, until lightly browned. Remove fron pan and drain on paper towels.

Wipe out the pan with paper towels. Return the leeks, bacon and chicken to the pan. Add the combined cream and egg yolks, stir over low heat for 2 minutes and then season with the salt and peper to taste. Transfer to a bowl to cool.

Cut thin strips from around the sides of one of the pastry sheets and set the strips aside. Place this sheet on the prepared oven tray. Spread the chicken and leek mixture onto the pastry, leaving a 2cm (1") border all aound. Top with second pastry sheet and crimp edges together to seal. Decorate with the cut strips of pastry. Prick the pasry top with a fork to allow steam to escape, and brush the pastry with the beaten egg.

Bake in the oven for 30 minutes or until the top is puffed and golden brown.

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