| |
|
|
|
| |
Great
Recipes - Chicken, Leek and Parsley Recipe
|
|
|
|
|
|
| |
|
Chicken, Leek and
Parsley Recipe
Ingredients
-
3 boneless chicken breasts
-
flavorings: carrot, onion, peppercorns, bouquet
garni
-
short crusts pastry, made with 275g/10 oz plain
flour
-
50g/2 oz butter
-
2 leeks, thinly sliced
-
50g/2 oz grated Cheddar cheese
-
25g/1 oz grated Parmesan cheese
-
45ml/3 tbsp chopped fresh parsley
-
30ml/2 tbsp whole grain mustard
-
5ml/1 tsp corn flour
-
300ml/1/2 pint double cream
-
salt and ground black pepper
-
beaten egg, to glaze
-
mixed fresh green salad leaves, to serve
Serves 4-6
Method:
-
Poach the chicken breasts with the flavorings in
water to cover, until tender. Cool in the liquid,
then cut into strips.
-
Preheat the oven to 200C. Divide the pastry into two
pieces, one slightly larger than other.
-
Use the
larger piece to line an 18 x 28cm/7 x 11 in baking
tin. Pick the base, bake for 15 minutes, then leave
to cool.
-
Fry the leeks in the butter until soft. Stir in the
cheeses and parsley. Spread half the leek mixture
over the pastry base, cover with the chicken strips,
then top with the remaining leek mixture.
-
Mix the
mustard, corn flour and cream. Season and pour into
pie.
-
Moisten the pastry base edges. Use the remaining
pastry to cover the pie.
-
Brush with beaten egg and
bake for 30-40 minutes until golden and crisp. Serve
with salad.
|
|
|
|
|
|
|
|
|
