This Welsh pie is the perfect dish for a family meal. Packed with succulent chicken, leek and Caerphilly cheese this is a must-try pie. Serve with seasonal greens.
Serves 4
Prep 25 minutes
Cook 40 minutes
What You’ll Need:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 Spanish onion chopped
- 3 cloves of garlic sliced
- 4 boned chicken thighs cubed
- 200g leeks sliced, white parts only
- 2tbls flour
- 150ml dry white wine
- 1pint chicken stock
- 200ml double cream
- 2 tsp English mustard
- Salt and black pepper to taste
- 100g prunes halved
- 150g Caerphilly cheese crumbled
- 50g mixed chopped tarragon and flat leaf parsley
- 500g ready rolled puff pastry
- 1 egg yolk
- 1 tablespoon of double cream
What To Do:
- Preheat oven to 180ºC / 350ºF
- In a medium sized saucepan melt the butter and oil then fry the onions and garlic until they start to colour, about 10 minutes
- Then add the chicken and cook for a further 5 minutes until the chicken is sealed
- Add the leeks and flour stirring continually until they are well combined
- Add the wine and chicken stock slowly until the sauce has thickened
- Add the cream and mustard and then season
- Take off the heat and stir in the prunes, cheese and herbs
- Place the pie filling into a medium sized pie dish
- Mix the egg yolk and cream together and then brush around the pie dish. Cover with pastry and cut around the sides with a knife
- Brush the remaining egg mix over the pie
- Poke a couple of small holes in the pastry to let out the steam
- Cook in the oven for 25 minutes, remove from the oven and serve