Tuesday 15 June 2010

Day 3: Chicken & Leek Pie

Day 3
South Korea 2 Greece 0
Ghana 1 Serbia 0
Germany 4 Australia 0

World Cup Kitchen is an Australian Meat Pie -  a Chicken & Leek pie

When I lived in Australia the one thing I loved more than anything was their meat pies. Shakespeare Pies in Newtown, Sydney was a regular of mine and since I have returned to Europe I do miss the widespread availability of a good meat pie.

Therefore it was logical that in Australia's first game I would try to best create a Aussie Pie. They are best prepared in individual pie dishes but I have looked all over Amsterdam for them but with no success, so I just prepared them in a larger baking tray/dish.

Ingredients (serves 4)

½ cup plain white flour
Tsp each selection of pepper (cayenne, black pepper, green pepper, white pepper)
Tsp sea salt
500g Chicken Breast
2tbsp Olive oil
25g Butter
2 leeks (white part only)
2 cloves garlic
½  cup (4 fl oz) white wine
1 cup (8 fl oz) chicken stock
½ cup (4 fl oz) cream
1 cup fresh peas
Fresh Herbs (parsley, coriander)
300g of ready-made pastry
Egg yoke for glazing

Cooking utensils

Chopping board
Sharp Knife
Non-stick frying pan
Baking dish or individual dishes if you have them
Bowl for flour/pepper
Garlic crusher
Small Saucepan for peas

- Cut chicken into 2cm cubes 

- Slice up the white part of your leek and wash completely
- Finely slice your fresh herbs

- Preheat oven to 180C
- Place your flour, salt and pepper selection into a bowl and stir together
- Add chicken and toss well so that all the chicken is coated

- Heat oil and butter in a frying pan over a high heat and add chicken and stir-fry until all are seared and sealed. Do not cook the full way thru and remove from pan.

 - Place leeks and crushed garlic in the pan and cook over a medium heat for 5 minutes or until soft and wilted.
- Add wine and boil for 1 minute
- Add stock and cream and simmer gently for 5 minutes
- Cook your peas in boiling water for 3-5 minutes

- Add chicken, peas and herbs and cook for 1 minute longer. Remove from heat and let cool

- Prepare your baking dish with your pastry and spoon over the cooled filling

- Place top on pie and seal with a fork.
- Brush tops with egg yoke and pierce pie with fork

- Bake in the bottom of a preheated 180C oven for 35 minutes or until golden brown

- Cut into desired sizes and serve with a light salad


Serving Suggestion: 
If you have the pastry at hand in your freezer you can really make a pie with any meat based sauce. 

Why not try: Chicken Curry, Beef & onion, Chilli con carne

1 comment:

  1. Did you really have to include the final scores with that recipe?


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