ham and leek pie

75 g butter 2 leeks trimmed and cut into 1cm slices 2 garlic cloves crushed 50 g plain flour 200 ml milk 2-3 tbsp white wine 150 ml double cream 150 g thickly carved ham cut into 2cm chunks sea salt flakes freshly ground black pepper 500 g pre-prepared short crust pastry 1 free range egg beaten to glaze Instructions 09 Instructions. Cook and stir until tender.

Chicken Ham And Leek Pie Recipe Ham And Leek Pie Leek Pie Recipes

Increase the heat to high stirring constantly.

. Sprinkle with a little salt and then remove from the heat. Using filo pastry as a topper instead of dense calorie-laden shortcrust pastry you can recreate the flavour and texture of a classic pie. Melt 40g of butter in a heavy-bottomed saucepan and then add the flour and whisk to form a thick paste. Hairy Bikers creamy chicken ham and leek pie 450ml16fl oz chicken stock 3 chicken breasts skin removed 75g2¾oz butter 2 leeks trimmed and cut into 1cm½in slices 2 garlic cloves crushed 55g2oz plain flour 200ml7fl oz milk 23 tbsp white wine optional 150ml5fl oz double cream 150g5½oz.

Chicken Ham and Leek Pie. If the sauce starts to get lumpy use a whisk. Add the ham black pepper and the stock. Stir in the flour Add the cream to the leeks along with the nutmeg and some seasoning.

Add the butter and flour to a pan. With a few simple swaps a pie is a wonderful way to create a treat meal on a Friday night without going crazy on the calories. Sweat the leeks off for 23 minutes and add the garlic let this cookout for a further 1 minute. Stir in flour until blended.

Melt the butter in a thick bottomed pan on a low heat and add the sliced leeks. They are usually made with chicken but you can customize them with so many different ingredients. Line a greased 28 cm pie pan with the pie crust. Step 1 Preheat the oven to 190C 170C fan.

Add the chicken leeks and ham hock and season with salt and pepper. Add the mushrooms and leeks to the sauce and cook for a further 5 minutes. 450ml16fl oz chicken stock 3 chicken breasts skin removed 75g2¾oz butter 2 leeks trimmed and cut into 1cm½in slices 2 garlic cloves crushed 55g2oz plain flour 200ml7fl oz milk 23 tbsp white wine optional 150ml5fl oz double cream 150g5½oz piece thickly carved ham cut into 2cm¾in chunks. Stir in the ham hock and the cheese.

Strain the leek milk into a measuring jug or bowl set aside the leeks. Fill it up with dried beans and blind bake the crust for 20 minutes at 180 C 350 F. Add in the creme fraiche and parsley turn off the heat and stir to combine. Add the flour and stir to combine with the leeks and form a roux.

Slowly add the chicken stock until you have a nice smooth leek sauce. Add leeks mushrooms and carrots. Gradually stir in milk and broth. Set aside and allow to cool to room temperature.

This spring pot pie is a delicious twist on the traditional pot pie. Transfer to a large bowl and allow to cool. Stir through the chopped parsley. Pot pies are one of the most comforting dishes you can make.

The low-fat cream cheese. Cover the crust in baking paper. Salty ham is paired with fresh spring leeks asparagus peas creamy potatoes and topped with a flaky puff pastry crust. Place in a saucepan and pour on the chicken stock.

Bring to the boil and reduce the heat to a simmer. Remove from the heat as soon as it begins to boil. Add the chicken thighs bring back to a simmer and cook gently for 25 minutes. Bring the stock to a simmer and allow to infuse over a low heat for 5 minutes.

Chop the leeks and rinse then fry gently in a generous scoop of butter until theyre nice and soft. 1 sheet frozen puff pastry thawed 1 large egg lightly beaten Buy Ingredients Powered by Chicory Directions In a large saucepan heat butter over medium-high heat. Preheat the oven to 200C400F. Clean the leeks and be careful the remover all the dirt hidden between the layered leaves Cut the leeks in slices and fry them in olive oil over low heat until they have softened.

Gradually add the milk to the pan stirring constantly. Step 2 Make the white sauce. Add the leeks to the pan and cook. Melt the butter stirring so the flour and butter form a paste.