Creamy leek, chicken and Comté cheese pie
Serves 4
Ingredients
- 1 small chicken, roasted
- 25g unsalted butter
- 1 leek, sliced finely
- 1 tbsp plain flour
- 250ml whole milk
- 140ml double cream
- 2 tbsp tarragon leaves, chopped
- 100g Comté cheese, grated
- 500g pack of all butter puff pastry
- 1 free-range egg, beaten
Method
- Heat the oven to 220C/Gas 8. Tear the chicken flesh from the bone in large chunks and discard the skin and bones.
- Heat the butter in a large pan, add the leek and cook for 5 mins or so, until softened and lightly coloured.
- Stir in the flour and cook for 1 min and then gradually add the milk, stirring continuously.
- Add the cream and simmer until the sauce thickens, then stir in the chicken, tarragon and Comté.
- Roll out the pastry to the thickness of a £1 coin and cut 4 circles big enough to cover 4 small pie dishes (or for one big pie).
- Divide the mixture between the dish/es and brush the rim/s with beaten egg. Lift the pastry on to the pie(s), trimming off any excess. Press down and crimp the edges with a fork. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of
- the egg.
- Bake for 15-20 mins (30-40 mins if one big pie), until the pastry is crisp and golden brown.
