We LOVE leeks in our family. They are just so versatile and taste delicious in so many meals. Some of our regular dishes are croquettas made with leeks as the starring ingredient, a citrussy leek side dish, and a cheesy leek bake.
But the big favourite that ALL the family adores is a pie made with leeks as the number one ingredient. Especially as a warming home-made pie is perfect during the winter season which is British Leek season.
So here's our recipe for Leek, Chicken and Bacon pie:
2 large leeks
2 cloves garlic
4 rashers of bacon
2 chicken breasts
400ml chicken stock
400g plain flour
1. Simmer the chicken in the chicken stock for 10 minutes. Cover with a lid whilst simmering. Then remove from the hob and leave to cool.
2. Wash and finely slice the leeks. Gently soften in 25g of the butter in a large pan on the hob then add the garlic.
3. Add 50g butter to the same pan, once melted add 50g plain flour.
4. Pour in the milk, then add 200ml of chicken stock. Then leave to thicken on a low heat, stirring occasionally.
5. Chop the bacon into small pieces and add to the pan. Then chop the chicken breasts and add to the pan.
6. Leave to cool while you make the pastry.
7. Make the pastry dough by mixing together 200g butter, 350g plain flour, 1 egg and 1 tbsp of water. I use a food processor to make it really quick but you can mix by hand if you prefer.
8. Take 250g of the dough and set aside for the pie lid.
9. Roll out the rest, line your pie dish and trim any excess from the edges.
10. Ensuring that your pie filling is now cool (you don't want a soggy bottom!), fill the pastry with the delicious leeky filling.
11. Roll out and place the pie lid pastry on top making a small hole for steam to escape. Crimp the edges with a fork then brush with egg as a glaze.
12. Place in a preheated oven at 200C for 40 minutes until golden brown.
British Leeks are in season right now and you can find out more about them here.