less than 30 mins
1 to 2 hours
Serves 8
A super simple pasty filled with chicken and bacon in a creamy mustard sauce.
Ingredients
- 4 pieces chicken (thighs and legs)
- 8
peppercorns - ½
onion - 1
bay leaf -
milk (enough to cover chicken pieces) - 6 rashers of smoked streaky
bacon, cut into postage stamp-size pieces - 30g/1oz
butter - 2
leeks, sliced into ½ inch discs - 3 tbsp
plain flour - 3 tsp
Dijon mustard - 2 x 375g/13oz packs of
puff pastry - 1
egg, beaten, for glazing -
parmesan, grated, for topping
Method
-
Pre-heat the oven to 200C/400F/Gas 6.
-
In a saucepan add the chicken, peppercorns, onion and bay leaf. Cover with milk. Bring to the boil and simmer for 25 minutes until the chicken is cooked.
-
Meanwhile, fry the bacon in the butter. Add the sliced leeks and allow to soften.
-
When the chicken is cooked remove from the milk and flake the chicken meat into the pan with the leeks, discarding the bones.
-
Add the flour and cook through for two minutes before adding the milk through a sieve to remove the peppercorns and bay leaf. Add the Dijon mustard. Stir constantly to make a thick sauce.
-
Roll out the sheets of puff pastry to a rectangular shape at a pound coin thickness. Lay the filling on one sheet and then cover with the second sheet and crimp the edges.
-
Brush the pie with a beaten egg and sprinkle the grated Parmesan over the top. Bake in the oven for 35-45 minutes.
