Chicken and Leek Pie
50g butter
2 large leeks white part only finely sliced
4 spring onions sliced
1 clove garlic crushed
1/4 cup plain flour
1 1/2 cups chicken stock
1/2 cup cream
2 cups chopped cooked chicken
2 sheets frozen puff pastry thawed
1/4 cup milk
Melt the butter in a saucepan and add the leek, springonion, and
garlic. Cook over low heat for 6 minutes, or until the leek is soft
but not browned. Stir in the flour and cook for 1 minute or until
pale and foaming. Remove from the heat and gradually stir in the
stock. Return to the heat and stir constantly until the sauce boils
and thickens. Stir in the cream and chicken, then spoon into a
shallow 20cm or 8 inch pie dish and set aside to cool. Preheat the
oven to moderately hot 200C 400F Gas 6.
Brush around the rim of the pie dish with a little milk. Put 1
sheet of pastry on top and seal around the edge firmly. Trim off
any overhanging pastry with a sharp knife and decorate the edge
with the back of a fork. Cut the other sheet into 1cm strips and
roll each strip up loosely like a snail. Arrange the spirals on top
of the pie, starting from the middle and leaving a gap between each
one. The spirals may not cover the whole pale. Make a few small
holes between the spirals to let out any steam, and brush the top
of the pie lightly with milk. Bake for 25-30 minutes or until the
top is crisp and golden. Make sure the spirals look well cooked and
are not raw in the middle.
Chopped left over turkey can also be used. You can also make small
pies by placing the mixture into 4 greased 1 1/4 cup round
ovenproof dishes. Cut the pastry into 4 rounds to fit the tops.
Bake for 15 minutes or until the pastry is crisp.