Recipe of Award-winning Chicken, Ham and Leek Pie

Chicken, Ham and Leek Pie.

You can cook Chicken, Ham and Leek Pie using 18 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken, Ham and Leek Pie

1. Prepare of For The Filling.
2. Prepare 600 ml of Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns).
3. Prepare 8-10 of Chicken Thighs - Skinned and Boned.
4. It's 2 of Large Leeks.
5. It's 85 Gr of Unsalted Butter (important if using Salty Pork Hoc).
6. Prepare 85 Gr of Plain Flour.
7. You need 50 ml of Double cream (can us whipping cream if not available).
8. It's 300 Gr of Pork Hoc - Cooked and Shredded.
9. You need 2 Tbls of English Mustard.
10. Prepare 75 Gr of Cheddar Grated - I used Mild but up to taste.
11. Prepare to Taste of Salt and Pepper.
12. You need of For the Pastry.
13. You need 250 Gr of Plain Floor.
14. It's 1 of Sml Egg.
15. Prepare 45 Gr of Unsalted Butter.
16. You need 45 Gr of Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it).
17. It's 100 ml of water.
18. You need 1 of Egg to Glaze.

Chicken, Ham and Leek Pie instructions

1. Put Chicken Stock in a saucepan add 5 Sprigs of rosemary 5 sprigs of thyme and 5 peppercorns. Bring to a simmer, then infuse over a low heat for 5 minutes. Then strain to leave just the Stock..
2. Add the chicken thighs to the pan, bring back to a simmer and cook gently for 20 minutes. Add the leeks and cook for 10-15 minutes until soft..
3. Strain the stock into a clean bowl, and set aside the chicken and leeks to cool..
4. Melt the butter in a large saucepan over a medium-low heat. Add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add the reserved chicken stock to the roux, whisking constantly to keep the sauce smooth. Continue cooking the sauce over a medium-low heat for 2–3 minutes, or until the sauce thickens..
5. Remove from Heat and Add Cheese and allow to melt, add the Cream and mustard..
6. Then Return all the Leeks, Ham and chicken to the sauce and stir to combine. Allow to Cool..
7. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Pour in the eggs. Mix on a medium speed until well incorporated- About 30 secs..
8. Melt the butter, lard and 250ml water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the warm liquid, stopping as soon as a dough forms. (You can do this by hand with a large bowl and Spoon)..
9. Spoon the cooled filling into a oven Proof dish, then roll out the pasty so bigger than the top. Place the pasty on the top and push around the edges trimming any excess..
10. Brush the surface evenly with beaten egg and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes (or upto a day) to allow the pastry to set..
11. Preheat the oven to 200C/180C Fan/Gas 6. and cook for 35-40min until pastry is golden and filling is bubbling. Take out of the Oven and rest for 5 mins before serving..