29 Mar 2012

Leek & Leftover Pie

Leeks are fab at this time of year, we grow them (badly) on our allotment, I'm not the greenest fingered member of the household though, but I try.  I bought these leeks from the local fruit & veg shop and used the leftovers from a roast chicken dinner for the recipe.  This is a quick and delicious pie which makes a great snack or dinner, it's best served with the first crop of Jersey Wares.  Yummy!

Leek & Leftover Pie

  • 3 large leeks
  • 1 small cooking onion
  • 1 clove of garlic
  • left over roast chicken (about 1 breast and 1 leg - shredded)
  • 1/2 cup of left over chicken gravy
  • left over boiled new potatoes (approx 6 large ones)
  • 1 sheet of pre-rolled puff pastry
  • salt & pepper 
  • knob of butter
  • splash of oil for frying potatoes

Preheat the oven to Gas Mark 4/180 Celcius
Chop the leeks into 1 inch slices, the onion into 1cm chunks and crush the garlic whilst the butter is melting in the pan, add the leeks, garlic and onion and fry until soft and slightly coloured then set aside. Chop the boiled potatoes into 1 inch pieces as the oil warms in the pan and then fry the potato pieces until golden to add some crunch then add to the leek and onions along with the shredded chicken and the gravy.  Mix well until all the ingredients are lightly coated in the gravy.  Place all of the mixture into a pie dish and place the pastry on top making sure the edges are crimped and there is a hole in the top of the pie to stop any nasty explosions during cooking. Cook the pie for 40 minutes until the pastry is puffed and golden.

Serve with jersey wares and peas and sweetcorn (I cheated and used frozen!)

This is my entry into the Spring A Leek competition over at Love The Garden

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