Bacon Leek And Sweetcorn Pie Food

CHICKEN & LEEK PIE

Steps:

• Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half-cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add ½ tsp salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1 hr-1 hr 15 until tender.
• Transfer the chicken to a plate. Strain 425ml of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7-litre pie dish.
• Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
• Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
• Meanwhile, preheat the oven to 220C/200C fan/gas 7. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm larger than the top of the pie dish, then cut a 2.5cm strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
• Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
• Roll out the pastry you put aside earlier. Cut 8 long strips each about 1cm wide, and two more strips each about 4cm wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the eight thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
• Chill the pie for 15 mins, if you have time, to set the pastry. Will keep in the fridge for one day - just add 4-5 mins to baking time. Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown.

CHICKEN AND SWEETCORN PIE

Steps:

• Preheat oven to 180C / 350F / gas 4.
• Make the pastry: Mix the flour and butter together into a crumbly mixture. Add the water a little at a time and mix to a smooth dough. Divide the dough into two pieces. Roll the first out on a clean, floured surface using a well floured rolling pin and line the pie dish. Bake blind for 20 mins. Keep the other lump of dough wrapped in clingfilm in the fridge for now.
• Meanwhile make the filling: Melt the butter in a frying pan and cook the chopped onion for 5 minutes until softened. Add the bacon and fry for a further 5 minutes. Finally add the chicken and cook for a further 5 minutes or until the chicken pieces are golden brown. Drain and put to one side.
• Make a white sauce: In a small saucepan melt the butter on a gentle heat, and gradually stir in the flour to make a roux. Add the milk a little at a time, whisking as you go to avoid lumps.
• Open the cardomom pods with a sharp knife and discard the pod cases. Crush the middles using a pestle and mortar. Add the nutmeg and stir into the white sauce.
• Mix the chicken, bacon and onions into the white sauce. Drain the tin of sweetcorn. Add this in and mix well.
• Pour the filling into the cooked pastry case. Roll out the other piece of dough into a lid for the top of the pie. Brush with a little milk and bake for a further 45 minutes.

BACON & LEEK QUICHE

Steps:

• Cook bacon until crisp, but do not over cook.
• Set aside to drain.
• Drain off fat from pan, leaving just a light coating in the pan.
• Add the sliced leeks, and cook over medium until wilted and limp, but do not brown.
• Set aside to cool.
• Preheat oven to 350.
• Brush pie crust with the beaten egg white.
• Finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
• Sprinkle the leeks evenly over the bacon.
• Sprinkle the cheese evenly over the leeks.
• Beat the whole eggs, egg yolk, cream, half and half, herbs and nutmeg until well mixed, slightly thick and a lemon color.
• Slowly pour over the bacon, leek and cheese mixture.
• Smush down the cheese that floats to the top to coat with the egg mixture.
• It will settle down while baking.
• Sprinkle the top with paprika for a little extra color, if you like.
• Bake at 350 for about 35 min, or until knife inserted off center comes out clean.
• Let set 30 minutes before cutting.
• This can be served warm, room temperature or cold.
• I have made this for vegetarians without the bacon, and it is still quite good.