Chicken Easy

Chicken, leek and sweetcorn pies

Name: Chicken and leek pie recipe with sweetcorn
Yield: 6
Ingredients: 6 sheets frozen ready-rolled shortcrust pastry, defrosted; 3 sheets frozen puff pastry, defrosted; 100g unsalted butter; 3 leeks, thinly sliced; 2 garlic cloves, crushed; 2 tbs thyme leaves, finely chopped; 2 tbs finely chopped chervil; 2 tbs finely chopped flat-leaf parsley; 1 cup (250ml) white wine; 1 whole barbecued chicken, meat shredded, skin and bones discarded; 2½ tbs plain flour; 2 cups (500ml) chicken stock; 1 cup (250ml) pure (thin) cream; 2 cobs sweetcorn, husks removed, kernels sliced off; ½ cup (40g) finely grated parmesan; 1 egg, lightly beaten; Sesame seeds, to scatter

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https://healthimprovements.info/recipes/chicken-leek-pie-recipe-sweetcorn/gjo5dwvz — Chicken, leek and sweetcorn pies

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by Dominic Smith

Sep 02, 2019

Using frozen puff pastry pastry means you'll have dinner on the table in no time.

6 sheets frozen ready-rolled shortcrust pastry, defrosted
3 sheets frozen puff pastry, defrosted
100g unsalted butter
3 leeks, thinly sliced
2 garlic cloves, crushed
2 tbs thyme leaves, finely chopped
2 tbs finely chopped chervil
2 tbs finely chopped flat-leaf parsley
1 cup (250ml) white wine
1 whole barbecued chicken, meat shredded, skin and bones discarded
2½ tbs plain flour
2 cups (500ml) chicken stock
1 cup (250ml) pure (thin) cream
2 cobs sweetcorn, husks removed, kernels sliced off
½ cup (40g) finely grated parmesan
1 egg, lightly beaten
Sesame seeds, to scatter

Method

1.

Preheat oven to 220°C. Grease 6 x ¾-cup (180ml, 12.5cm in diameter) pie tins. Cut a 17.5cm round out of each sheet of shortcrust pastry. Press each firmly into base and sides of tins (pastry will overhand a little). Place in freezer for 30 minutes. Line pastry with baking paper and fill with pastry weights and place on oven trays. Bake for 10-12 minutes, then remove weights and paper. Bake for a further 5 minutes or until pale golden and dry. Cool on a rack.
2.

Cut two 13cm rounds from each sheet of puff pastry, place on a large baking tray lined with baking paper and chill.
3.

Heat butter in a frying pan over mediumhigh heat. Add leek, garlic and herbs and cook for 6-8 minutes until leek starts to caramelise. Add wine, scrape base of pan with a wooden spoon, then add chicken. Season, scatter with flour and cook, stirring, for 3-4 minutes to toast flour. Stir in stock, cream, corn and parmesan. Bring to the boil, reduce to low and simmer for 10-12 minutes until sauce thickens. Season.
4.

Remove puff pastry from fridge. Divide chicken and leek mixture pie tins. Brush edges of pastry with eggwash. Top with puff pastry lids. Trim excess and press edges to seal. Brush with eggwash and scatter with sesame seeds. Cut a small hole in centre of each lid, then bake for 30-35 minutes until golden.