At home on Sundays we pretty much always have a roast, even if I'm at work I usually manage to get a bit of beef and a Yorkshire pudding if I butter up the chefs with coffee. If a roast isn't possible, Sundays are definitely the day for a really hearty meal, and if you can't have a roast - the next best thing is definitely a pie. I can eat my weight in pastry, you can often find me lurking around the west Cornish pasty shop after their pork and apple pasties (best pasty ever). I know pastry isn't necessarily "healthy" but I don't care, especially on Sundays.
This particular pie is my favourite, we often have it on Boxing Day - mum will make a chicken & bacon pie and also a turkey one. We have the pie in the early evening and snacks later on (mainly cheese). Christmas is the best time of year for food because Dad makes his Christmas ham which is AMAZING. I can't stress enough how good it is, I'm going to try and get him to show me how to make it when I'm home so I can share the recipe on here. Anyway I've been distracted, back to the pie...
Serves 4
Ingredients:
2 Breasts Chicken (Diced)
1 Pack Lardons or 4 Rashers Sliced Bacon
3 Leeks
2 Onions (Diced)
100ml Dry White Wine
50ml Single Cream
1 Tbsp Wholegrain Mustard (optional)
Salt, Pepper
1 Sheet Ready Rolled Puff Pastry
1 Egg Yolk (Beaten)
Preheat the oven to 200C. Soften the onions in a little olive oil and ad the chicken and bacon, fry until completely cooked. Add the white wine and the leeks and leave to simmer until the wine has reduced by half. Add the cream and salt and pepper and simmer for a further 5 minutes. Once done, transfer the filling into a oven dish (I had to use a tray) and cover with the puff pastry. Brush a little beaten egg yolk over the pastry and bake in the oven for 20 minute or until the pastry has risen and is golden brown.
It's really easy to make and it can almost live up to a roast dinner.
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