Chicken and Leek Pie

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I do love a good pie, well we are known for our pies up here in Scotland, especially our Scotch Pies.

 

SHORTCRUST CHICKEN AND LEEK PIE

2 chicken breasts – cut into chunks

1 Leek, finely chopped

300ml Milk

1 Chicken Stock Cube (Mix with milk)

Salt and pepper to season

2 tablespoons of plain flour

1 teaspoon of nutmeg

15g butter

1 roll of ready rolled pastry

 

1.Roll out and place pastry into tart tin.

2. Prick the base with a fork and lay greaseproof paper on top of pastry

3. Tip in the baking beans

4. Place in oven at 190 deg for 15 mins

5. While pastry in oven, gently fry off chicken until lightly browned then remove from pan

6. Saute the leeks for about 5 mins and remove from pan

7. Melt  butter in a pan gently, stir in the flour until a smooth paste

8. Add stock cube to milk and add to pan little at a time until it thickens slightly

9. Add back the chicken and leeks

10. Add seasoning and nutmeg, stir and gently simmer covered for about 15 mins

11. Remove greaseproof paper and baking beans from pastry and add in the chicken, leek mix

12.Cover with pastry or lattice, brush with little milk

13. Select Shortcrust Pastry setting and cook or convection bake for about 40 mins.

Chocolate Fondant

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Crisp on the outside, lovely and runny on the inside.

Crisp on the outside, lovely and runny on the inside.

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Chocolate Fondant

1 tsp cocoa powder

1 tsp plain flour

150g plain chocolate – minimum 70% cocoa solids

150g butter

3 eggs and 3 egg yolks

50g caster sugar

25g self raising flour

4 x ramekins

*Melt chocolate and butter together (best done on Induction hob at power level 1) if not, melt using glass bowl over boiling water method

*Whisk eggs, egg yolks and caster sugar, mix well until it starts to go thick and you can leave a line trail with whisk. (electric whisk is recommended)

*Gently fold in the melted chocolate mixture into above with a metal spoon until just combined

*Sift in the self raising flour and continue folding until fully combined

*Gently grease with butter the bottom and sides of the ramekins and place a circle of greaseproof paper on bottom

*Mix together cocoa powder and plain flour then sift into ramekins all around base and sides. Remove any excess

*Pour mixture into ramekins then cover with cling film and refrigerate for about 1 hour.

*Place ramekins in oven and select fan programme at 200 deg and bake for 11 minutes.

* Serve with your prefered sauce or garnish or your choice.