Recipe Inspiration

Ingredients...

60g unsalted butter

250g onion, finely chopped

350g leek, washed and shredded

1 litre Essential Cuisine No1 Chicken Gravy

100ml double cream

2tbsp chopped parsley

500g diced British chicken thigh, cooked

500g diced British ham or gammon, cooked

Salt and pepper, to season

FOR THE SHORTCRUST PASTRY

500g plain flour

2tsp salt

150g unsalted butter

150g lard

8tbsp cold water

1 beaten egg, for glazing the pie

Method...

1. Preheat the oven to 220°C.

2. Heat the butter in a thick bottomed pan. Gently fry the onion and leek until softened but little colour. Stir in the Essential Cuisine No1 Chicken Gravy and cream.

3. Bring to the boil and simmer gently for 5 minutes, then stir in the parsley, remove from heat.

4. Place the diced chicken and ham into a large, deep pie dish, pour over the sauce and season to your taste with fresh pepper and sea salt.

5. Mix the sauce and meat together thoroughly and allow to cool.

FOR THE SHORTCRUST PASTRY

1. Sift the flour and salt into a bowl. Add the butter and lard, then rub together with your fingertips until the mixture forms a fine crumb.

2. Make a well in the centre of the mixture and add the water, carefully work together to form a ball.

3. Wrap the ball tightly in cling-film and chill in the fridge for 30 minutes.

4. Remove the pastry from the fridge, remove the cling- film and place on a floured work surface and kneed with your hands for a minute or so, until the pastry is smooth.

5. Roll out the pastry to approx. 5mm thickness, and cover the pie dish from edge to edge. Scallop the edges with a sharp knife and decorate the top with leaves using the pastry trimmings.

6. Glaze the pastry with the beaten egg and bake at 220°C for 20 minutes, then reduce the heat to 180°C for a further 30 minutes.

7. Your Chicken, Ham and Leek pie is now ready to be served, it is great with seasonal vegetables and hot buttered new potatoes.