The Australian Womens Weekly Food — Issue 27 2017

11

CHICKEN, POTATO

&LEEKPIES

PREP + COOK TIME 1 HOUR 15 MINUTES
(+ REFRIGERATION) SERVES 4

2 cups (280g) sebago potatoes,
coarsely chopped
⅓ cup (80ml) olive oil
1 small leek (250g), trimmed, halved
lengthways, sliced
2 cloves garlic, bruised
2 sprigs fresh thyme
1 cup (250ml) chicken stock
2 bacon rashers (160g), rind removed,
chopped
1 tablespoon plain flour
2 cups (500ml) chicken stock, extra
¾ cup (180ml) pouring cream
3 cups (300g) coarsely shredded
cooked chicken
1 sheet frozen butter puff pastry,
partially thawed
1egg,whisked

1 Preheat oven to 200°C/180°C fan.
2 Place potatoes in a saucepan of
salted cold water over high heat;
bring to the boil. Boil, covered, for
8 minutes or until just tender. Drain;
toss lightly to rough up the edges.

Transfer potatoes to a large shallow

baking dish with 2 tablespoons of the

oil; season well.Toss to coat. Roast

for 20 minutes or until golden brown.

3 Meanwhile,place leek in a small

baking dish with 1 garlic clove, thyme

sprigs and 1 tablespoon of the

remaining oil; season. Drizzle with

stock; cover tray with foil.Roast for

30 minutes. Remove foil; roast for

a further 10 minutes or until golden

and tender.

4 Heat remaining oil in a large

frying pan over medium heat; cook

bacon, stirring, for 2 minutes or until

browned. Add leek mixture and

remaining garlic; cook for a further

minute or until garlic is fragrant.

Add flour to pan; cook, stirring, for

1 minute or until mixture is well

combined. Gradually whisk in extra

stock. Whisk for 5 minutes or until

mixture boils and thickens. Whisk in

cream; simmer for 1 minute. Remove

from heat; season to taste.

5 Transfer cream mixture to a large

heatproof bowl, add chicken and

potato; toss well to coat. Cool slightly.

6 Lightly oil four 1¼−cup (300ml)

ramekins. Using top of a ramekin as

a guide, cut four rounds from pastry.

Spoon chicken mixture into ramekins.

Place pastry rounds on top of chicken

mixture; press with a fork to seal

edges. Pierce a small hole in centre

of each pastry round; brush with egg.

7 Place ramekins on oven tray; bake

for 25 minutes or until pastry is

golden brown and puffed.

PHOTOGRAPHERJAMES MOFFATTSTYLISTOLIVIA BLACKMOREPHOTOCHEFANGELA DEVLIN

Crisp golden pastry brimming with a dreamy, creamy chicken

filling... with winter waiting in the wings, shut out the cold

and warm up with our family−friendly pot pies.

Comfort

FOOD

COOK’S

NOTES

Chicken mixture can be

spooned into ramekins

and topped with pastry

up to 6 hours ahead.

Refrigerate until

ready to bake.