Chicken Cuddle
Easy
4 Servings
30 minutes bake time
Ingredients
- 1 x 320 g pack Jus-Rol, Ready rolled puff pastry
- 1-2 tblsp olive oil
- 500 g raw chicken breast, cut into chunks
- 3 medium leeks, trimmed and sliced
- 1 fat clove garlic, crushed
- 2 tbsp butter
- 1 heaped tblsp plain flour
- 200ml/7fl oz good quality chicken stock
- 1 Medium free range egg, beaten, to glaze
- Salt & freshly ground black pepper
Techniques Used
Method
- Preheat the oven to 200C/180C (fan)/Gas 6
- Heat the olive oil in a large sauté pan, add the chicken and cook over a medium/high heat for 8-10 minutes, until starting to colour.
- Add the leeks and garlic and continue to cook for 5-7 minutes. Transfer the contents of the pan to a large dish/plate and set aside.
- For the sauce, melt the butter in the sauté pan, add the flour and cook over a low heat for 1-2 minutes. Gradually pour in the chicken stock, turn up the heat to bring to the boil, stirring continuously. Reduce to a gentle simmer and cook for 2-3 minutes.
- Mix the chicken and leeks with the sauce and transfer to a 20-22cm pie dish.
- Brush the edge of the pie dish with beaten egg, unroll the pastry and with a sharp knife cut strips of pastry (approx 2cm wide) from the edges and use to form a rim on the pie dish. Brush the edge with beaten egg to help the pastry stick.
- Carefully lift the remaining pastry, lay over the dish and press down the edges to form a good seal.
- Trim off any excess pastry with a sharp knife (reserve the trimmings to decorate) and flute the edges. Make two holes in the centre of the pie to allow the steam to escape.
- Cut out leaves or other shapes of your choice, brush the pastry top with egg wash, arrange leaves on top and brush again. Bake for 25-30 minutes, or until the pastry is golden brown.
- Allow to stand for 5-10 minutes before serving.
Tips
- Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.
- Instead of using leeks, you could use leftover vegetables from your Sunday roast!
- This recipe makes one large pie, but you could make a few individual pies in a large muffin tray.
