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How to Cook Chicken, Leek and Spinach Pie

  • 20 mins
  • 1 hour
  • medium
  • 4 to 6
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • 400g diced chicken thigh (breast meat will also work, though i prefer the thigh in this recipe)
  • Chicken schmaltz or oil to fry
  • 2 leeks, washed thoroughly & chopped
  • 200g spinach & Handful wild garlic (When in season) blanched in boiling water, refreshed & excess moisture squeezed out, chopped
  • 40g butter
  • 40g plain flour
  • 250ml chicken stock
  • 150ml double cream
  • Nugget Parmesan finely grated
  • 1 tsp. English mustard
  • Melted butter
  • 1 box phyllo pastry
  • sea salt flakes
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Introduction

In the month of march we have a crossover of seasons, here we use the humble leek alongside with wild garlic and spinach in a show stopping pie with a modern twist. Leeks are part of the alliums family, related to garlic, chives, shallots, and onions with a sweet, oniony flavor that adds great character to soups, casseroles, pastas, and more.

Method

  1. Preheat oven 170 (fan assisted),190/ gas 5.
  2. In a frying pan or dutch oven lightly colour the chicken pieces in a little schmaltz over a high heat, remove and set aside.
  3. In the same pan soften the leeks for 5 minutes over a medium heat in as little schmaltz, sprinkle over the flour and stir well.
  4. Pour over the hot chicken stock, stir continuously and season to taste then add the cream and simmer for a few minutes then finally fold through the chicken, leeks, mustard, spinach, wild garlic and half the Parmesan then place into a deep pie dish.

5. Lay out the phyllo and generously butter each sheet then sprinkle with a little Parmesan, scrunch up into rosettes and place onto the filling to totally cover.

6. Place in a preheated oven for 40 mins or until the pastry has turned golden brown and crisp.

to serve

Serve piping hot straight from the oven with a crisp green salad tossed in a classic vinaigrette on the side and a glass of chilled Chardonnay.

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