Rooster and leek pie – RecipeTin Eats

Tender bites of rooster and slippery items of candy leek smothered in a creamy white-wine thyme infused sauce, effervescent below a golden puff pastry crust. Rooster and Leek Pie is consolation meals we dream about!

Rooster and Leek Pie

In case you like effervescent pies baked below deeply golden flaky, buttery puff pastry, then it is a recipe for you. It’s cosy and comforting, and every little thing you dream a pie to be. The filling is smothered in a creamy sauce infused with thyme and refined white wine flavour that’s wealthy however not overly so, and the leeks is what units this pie aside from “simply one other rooster pie”.

Not that I’m dissing different rooster pies – there’s room for a lot of on this world. However Rooster and Leek Pie is particular due to the leeks and the flavour it brings to the pie. What flavour, you ask? Assume – sweeter, milder model of onion. And since it’s a mild flavour, we are able to use quantity of leeks on this recipe. Two entire leeks, in precise reality. As a result of if we’re going to place Leek within the recipe identify, let’s ensure we are able to really style the leek!

Onerous to stuff up!

Once you scroll by means of the step pictures and even the components part, it may appear a bit concerned and fussy due to the quantity of data I’ve included. However I promise it’s not. I’m simply being additional beneficiant on the academic visuals entrance to guarantee that leek-first-timers and pie-first-timers can strategy this recipe with confidence!

And really, it’s arduous to stuff up this recipe. The worst that may occur is that the sauce is a bit on the skinny aspect since you didn’t simmer it lengthy sufficient otherwise you mis-measured the flour. Hardly a catastrophe as a result of the flavour continues to be in there!

Components in Rooster and Leek Pie

Right here’s what you should make this recipe.

pie filling

No surprises right here. Although bacon might be the one thing you don’t see in typical recipes. We solely use 3 little strips nevertheless it goes an extended strategy to make the filling additional delicious. 🙂

• Leeks! The hero ingredient. The tastier onion! It brings a lot flavour into this pie, not simply the leek bits themselves but additionally flavouring the sauce.

  Having mentioned that although, when leeks are out of season / extortionately costly, you can also make this pie with 2 large common onions. We would should drop the phrase “Leek” out of the identify, nevertheless it’s nonetheless a darn scrumptious pie!

• Boneless rooster thighs – I desire to make use of boneless, skinless rooster thighs moderately than breast as a result of it stays juicier in pies. You actually can’t keep away from overcooking rooster breast in a pie like this the place it’s cooked twice (within the filling on the range then within the pie within the oven). In case you actually desire to make use of breast, it’s finest to shred it. See FAQ and instructions within the recipe card notes.

• Bacon – As famous above, provides an additional something-something into this pie! Make sure to use streaky bacon (ie the bacon bits streaked with fats) because the recipe depends on the fats to sauté the leek. In case you use lean bacon, you’ll in all probability want an additional dab of butter.

• Celery – I just like the flavour celery brings into this pie and likewise that it blends into the filling as a result of I intentionally make the filling for this pie with none vivid splashes of color from peas or carrots. Makes it totally different from different pies, like Rooster Pot Pie!

• Garlic – Uncommon to see a savoury recipe with out it on my web site, and this pie is not any exception!

• Thyme and bay leaves – Use recent for those who can, although dried is ok instead. Notice: for those who use dried thyme moderately than recent sprigs, you’ll get little darkish specks in your sauce. Additionally, recent thyme sprigs type of “perfumes” the sauce in a approach that dried leaves don’t. Type of like utilizing cinnamon sticks moderately than powder in, say, curries, tagines, pilafs and so forth.

creamy sauce for the pie

Right here’s what you should make the creamy sauce for the pie.

• Butter – The fats of alternative for this dish! Unsalted butter is most popular. If utilizing salted butter, begin with much less salt than per the recipe components, then regulate on the finish.

• Rooster inventory/broth and cream – These are the liquids that we use to make this sauce. Rooster inventory has extra flavour than utilizing simply water. And cream is richer and has a extra luscious mouth really feel than utilizing milk, although you would substitute with milk for those who don’t have cream (I’d add a dab of additional butter), or for those who actually need to cut back the energy on this recipe.

• Flour – That is what thickens the sauce. Simply use plain / all-purpose flour. Although really, self elevating and wholemeal flour will work superb too.

• White wine – I nearly at all times deglaze my pan utilizing wine for sauces. Deglazing merely means utilizing a liquid to a dissolve gold bits caught on the bottom of the pan from sautéing issues (rooster, leek and so forth, on this case) into the liquid as a result of it’s free flavour. You possibly can use water or inventory, however wine provides extra flavour as a result of it has extra complexity and depth. We prepare dinner out the alcohol so it doesn’t style winey in any respect.

  Sort of wine – Chardonnay is my default white wine lately, for the most effective flavour and finest all-rounder for cooking. However any dry white wine will work superb right here. Simply keep away from something too candy or too woody.

  Substitute with non alcoholic white wine or extra rooster inventory/broth. Don’t fear, the sauce will nonetheless be scrumptious!

• Dijon mustard – This provides flavour into the sauce however will not be a dominant flavour so you may skip it if in case you have an aversion to mustard. You possibly can additionally substitute with wholegrain mustard (additionally beautiful!).

puff pastry

• Puff pastry – Right here in Australia, customary grocery-store puff pastry is available in 20cm/8″ sheets that are only a contact too small for many baking dishes and huge pie dishes. So I simply join two sheets utilizing egg whites (the yolks is used to brush the pastry to make it golden within the oven).

  In case you get a big sheet of puff pastry (eg Careme which is a premium model), you gained’t must do the sealing.

  Butter puff really useful! Butter puff pastry is made with butter whereas simply common puff pastry is made with oil. Butter puff is tastier! It additionally puffs up higher and bakes extra golden. The packet will likely be labelled as “Butter Puff Pastry” and prices a bit greater than non-butter puff pastry. Price it, in my view.

• Egg – As famous above, we use the egg white to attach the puff pastry sheets, and the egg yolk to brush the lid of the pie so it bakes an exquisite golden brown. You’ll have a bit egg white left over – toss it into your morning scrambled eggs or omelette!

The way to make Rooster and Leek Pie

I’m offering a good few step pictures to make this an easy recipe even for folks new to cooking with leek and making creamy pie fillings. However I promise it’s fairly simple!

1. How I minimize the leek

I desire slicing the leek into small bit measurement squares moderately than slicing rings which I discover feels a bit too stringy “spaghetti-like” for the quantity of leek used on this pie. Bigger items additionally means you chunk into extra leek flavour which appears applicable for a Rooster and Leek Pie! 😇

1. Trim off the foundation and the darkish inexperienced a part of the leek. This half is reedy and never nice to eat. Discard or clear then add to your do-it-yourself vegetable inventory.

2. Minimize the leek in half by means of the center. Simply to make it shorter which is simpler to chop in half lengthways (subsequent step).

3. Minimize the leek in half lengthways.

4. Separate the outer 5 layers or so from the core. If at this stage you discover dust between the layers, give it a wash however attempt to preserve the layers intact to make your cutting-life easier / environment friendly.

5. Minimize outer layers into squares – Minimize the outer layers in half lengthways once more, stack, then minimize into 1.8 cm/0.75″ items to make sq. / rectangle items.

6. Interior core – Minimize into 2cm / 0.8″ items.

Leek, minimize! Cooking time.

2. The way to make the filling

The filling for the pie is a roux-based creamy filling (ie a flour-thickened filling). I’ve used cream to make it additional luxurious and pie-worthy however you may substitute with milk to chop down on the energy.

1. Seal rooster – Soften half the butter in a big non-stick pan over excessive warmth. Then prepare dinner the rooster simply till the floor modifications from pink to white. We’re not making an attempt to brown the rooster right here (it gained’t, the pan is simply too full), nor prepare dinner it by means of as a result of the rooster will prepare dinner additional within the sauce and within the oven. Simply seal the floor.

   Then take away the rooster utilizing a slotted spoon right into a bowl. Go away the juices and residual butter within the pan, we are going to use it to prepare dinner the filling.

2. Bacon – For the filling, begin by cooking the bacon in the identical pan for 1 minute. By giving it a head begin, we get the tasty bacon fats melting within the pan which we use to prepare dinner every little thing else.

3. Sauté – Then add the leek, celery and garlic and prepare dinner for five minutes or till the celery and leek are softened. Don’t allow them to brown, so decrease the warmth if wanted.

4. Deglaze the pan utilizing the white wine. By this, I imply add the wine into the pan and stir, scraping the bottom of the pan so something caught to it dissolves into the wine. Then let the wine simmer quickly till the wine is generally evaporated (which is the alcohol cooking out, forsaking simply tasty flavour).

5. Roux – Add the remaining butter and stir it in till melted*. Then scatter the flour throughout the floor of the pan moderately than dumping it in a single place (makes it simpler to combine in). Stir for 30 seconds to prepare dinner off the flour. The pasty flour combination caught on the leek is known as a “roux” and that is what thickens our pie filling to make it fantastically creamy.

6. Creamy sauce – Whereas stirring, slowly pour the rooster inventory / broth into the pan. Then preserve mixing to dissolve the roux into the liquid so the combination within the pan thickens right into a thick creamy sauce. Don’t fear if there are nonetheless roux-lumps, they’ll proceed dissolving as we simmer the sauce.

* See FAQ for why I do that butter melting step simply earlier than including the flour to make the roux for this recipe.

7. End sauce – Then add the cream, mustard, salt and pepper, bay leaves and thyme, and stir it in. Return the rooster into the pan together with all of the juices that collected within the bowl (free flavour!).

8. Simmer the sauce for 3 to five minutes till it has thickened into fairly a thick creamy texture.

   Objective sauce thickness – The sauce thickness at this stage is just about what it will probably be when the pie comes out of the oven, so make it the thickness you need.

   Cool – Take away the pan from the range and let the filling cool for an hour. It must be cool else the warmth will soften the butter within the puff pastry on contact and gained’t puff up as a lot within the oven. Shortcut: unfold the filling on a tray (half-hour ought to do it). You can even preserve the filling for 3 – 4 days within the fridge and end the pie on one other day.

Filling accomplished. Let’s assemble!

3. Assembling the pie

You possibly can bake this pie in a single massive dish (any form – rectangle, spherical, oval) or ramekins. I exploit a 1.5 litre / 1.5 quart baking dish which is the suitable measurement for the quantity of filling this recipe makes. If making particular person pies, use 4 to five x ~350ml / 12 oz ramekins.

TIP: Use semi-thawed moderately than fully-thawed puff pastry. It’s a lot simpler to deal with. Absolutely thawed puff can get sloppy and sticky!

1. Join puff pastry – If wanted. Customary frozen puff pastry in Australia are 20cm / 8″ squares which is a bit brief for many casserole pans and pie dishes appropriate for baking rooster and leek pie in.

   To attach the sheets, brush the sting of a semi-thawed sheet with egg white, join the 2 sheets then use the again of a spoon to “smear” the sheets collectively so there isn’t a seen seam.

2. Minimize the pie lid from the puff pastry. Use your chosen pie baking vessel because the define.

3. Strips (non-obligatory) – You possibly can solely do that if the rim of your pie dish is large sufficient, to make use of up leftover puff pastry to make a powerful additional thick pie edge! Simply minimize 4 strips from the remaining puff pastry, large sufficient to take a seat on the rim of your dish.

4. Line the rim of the pie dish with these strips. Simply place them on, no must brush with egg (it adheres too strongly, nightmare to serve. Been there, accomplished that!).

5. Fill the pie pan or baking dish with the cooled filling.

6. Lid – Brush the pastry strips with egg white then place the lid on. Press to seal the sides.

   Notice: In case you are not utilizing pastry strips alongside the rim, don’t brush the rim with egg whites because the lid will adhere too strongly to the baking dish.

7. Brush the lid with egg yolk, minimize a cross in the midst of the lid to be the steam vent..

8. Bake for 45 minutes till it’s deep golden all throughout the floor of the pie. Pull it out then yay! Time to eat!

Good one to make forward

Pies like this are wonderful for making forward. You may make the filling and refrigerate it for 3 – 4 days, then assemble the pie once you’re prepared.

Or you may assemble the pie with the puff pastry then refrigerate for 3 days or freeze for as much as 3 months, although be aware that it’ll take as much as 48 hours to completely thaw within the fridge (it’s a formidable block of ice!). The puff pastry will puff rather less than assembling and baking it right away, nevertheless it’s a really small compromise for the comfort (puff pastry puffs the most effective with minimal dealing with, when thawed as soon as, assembled then baked right away. The extra instances you thaw > freeze > thaw and so forth, or refrigerate, the much less it puffs).

Put it this fashion. If I have been to make this pie for firm, I’d make the filling the day earlier than and assemble and bake on the day of. For every other objective, I wouldn’t hesitate to assemble forward, puff pastry and all, then bake on demand.

Hope you take pleasure in! – Nagi x

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Rooster and Leek Pie

Creator: Nagi

Prep: 25 minutes minutes

Prepare dinner: 1 hour hr

Cool filling: 1 hour hr

Whole: 2 hours hrs 25 minutes minutes

Mains

Western

Servings5

Faucet or hover to scale

Recipe video above. Tender bites of rooster and slippery items of candy leek smothered in a creamy white-wine thyme infused sauce, effervescent below a golden puff pastry crust. Rooster and Leek Pie is consolation meals we dream about!I minimize my leeks in a selected approach. I like bigger items moderately than thinly sliced rings which get too soggy-stringy for my style. Additionally, for those who don’t love / cannot get puff pastry, cowl this pie in mash (like Cottage Pie!) or use a do-it-yourself shortcrust pastry.Make one large pie like I’ve accomplished, or ramekins (makes 4 massive, 5 common). For a pie with a base, exchange the filling in my Household Meat Pie or particular person meat pies. See the FAQ above for the gluten-free possibility.

Directions

ABBREVIATED:

• Sear floor of rooster in half butter, take away. Prepare dinner bacon 1 minute, then leek, celery and garlic 5 minutes. Deglaze with wine, soften remaining butter, then prepare dinner flour 1 minute. Add inventory, then remaining Filling components. Add rooster, thicken sauce (~5 minutes).

• Cool filling 1 hour, assemble pie with double layer puff on rim, brush lid with yolk, bake 45 minutes 200°C/375°F (180°C fan).

Minimize leek (step pictures above useful):

• Trim the reedy darkish inexperienced ends and root off, then minimize in half. Minimize each bit in half lengthways. Take away the outer 5 to six layers (preserve them collectively), lay them flat, minimize in half lengthways then into 1.8cm / 3/4″ squares. Minimize the inside core into 2cm / 0.8″ items.

Filling:

• Rooster – Soften half the butter in a big pan over excessive warmth. Add the rooster, salt and pepper. Prepare dinner till the floor modifications from pink to white (inside nonetheless uncooked), then take away right into a bowl utilizing a slotted spoon. Go away residual butter and rooster juices within the pan.

• Sauté – In the identical pan, prepare dinner the bacon for 1 minute. Add the leek, celery and garlic. Prepare dinner for five minutes till the celery is softened. Do not let the leek brown – decrease the warmth if wanted.

• Deglaze – Add the wine and simmer quickly on excessive warmth, stirring, till it’s principally evaporated.

• Roux – Decrease the warmth to medium. Add the remaining butter. As soon as it melts, sprinkle the flour throughout the floor (do not dump in a single place) and stir for 1 minute.

• Creamy sauce – Whereas stirring, slowly pour the inventory in. The combination will thicken right into a thick sauce as soon as mixed. Then add the mustard, cream, thyme, bay leaves, salt and pepper. Stir to mix, then add the rooster together with all of the juices collected within the bowl.

• Simmer – Enhance the warmth, stir to mix. As soon as it involves a simmer, cut back the warmth to medium excessive. Simmer for five minutes, stirring usually, or till the sauce is a thick creamy consistency you need within the completed pie (ie sauce thickness now = thickness within the baked pie, see Notice 7).

• Cool – Take away the pan from the range and funky for 1 hour. (You can even retailer in fridge for 3 – 4 days).

Assembling and baking:

• Preheat the oven to 200°C/375°F (180°C fan-forced). Use a 1.5 litre / 1.5 quart pie dish or 4 to five x ~350ml / 12 oz ramekins.

• Join puff pastry sheets – Semi-thaw the puff pastry (Notice 6). Brush the sting of 1 sheet with egg white, then overlap 0.5cm / 0.2″ with the opposite sheet to attach them. Use the again of a spoon to “smear” the pastry to cover the seam and firmly join.

• Minimize out the pie lid (I exploit the dish as a slicing information).

• Non-obligatory strips for additional puffy edges (Notice 8): Minimize strips utilizing the residual pastry to line the rim of the dish (in case your dish has a thick rim, like mine) and place on the rim of the dish.

• Fill the pie dish with the cooled filling and easy the floor. Brush the pastry strips on the rim with egg white (if not utilizing strips, do not do that step) then cowl with the puff pastry lid.

• Brush the lid with egg yolk. Minimize a small X within the center.

• Bake 45 minutes or till the floor is a deep golden brown. Relaxation 5 minutes then serve!

Recipe Notes:

1. Rooster – Thighs are finest as they continue to be juicy after the double-cook time for pie.
For rooster breast, it’s higher to shred as you may’t keep away from overcooking it on this recipe as written and no one needs dry, miserably chunks of rooster of their pie! Break up in half horizontally to kind 2 skinny steaks. Sprinkle with the salt and pepper, sear within the butter being cautious to not overcook (even below cooked is ok). Cool barely, shred. Proceed with recipe however solely stir the shredded rooster in on the very finish as soon as sauce is simmered and thickened.
2. Bacon – Use bacon streaked with fats as we’d like the fats for sautéing. If utilizing lean bacon, add an additional dab of butter.
3. Leek – Leek brings a selected flavour into this pie (and it’s the namesake!) however you may completely make this utilizing onions as an alternative. Use 2 massive onions (common brown / yellow ones, or white onions).
4. Wine – Substitute with non alcoholic white wine, or rooster inventory/broth.
5. Mustard – Brings a touch of flavour into the sauce however it may be omitted or substituted with wholegrain mustard (ie seeded).
6. Puff pastry ideas:

• Customary grocery retailer puff pastry in Australia is available in 20cm/8″ squares so we have to join 2 items so it’s massive sufficient to cowl the baking dish. In case you get a premium model like Careme which is bigger sheets, you gained’t want to do that.
• BUTTER puff pastry (labelled as such on the packet) is tastier and puffs higher. It’s a bit pricier than non-butter puff.
• Semi-thawed puff pastry is simpler to deal with than full thawed, and puffs higher as a result of it gained’t unintentionally stretch when dealt with. I let it thaw simply sufficient so I can minimize it.

7. Sauce thickness – Make it the thickness you need within the pie when it comes out of the oven because it won’t thicken any additional within the oven. I like mine oozy-thick.
8. Strips – This offers the pie an additional thick flaky edge! However you may solely do it in case your baking dish has a rim like mine.
Leftovers will preserve for 3 – 4 days within the fridge however the lid will go tender. To resurrect, reheat in lid within the oven on a tray and the filling within the microwave.
Make forward – Assemble pie per recipe and refrigerate in a single day or freeze (observe it can take 48 hours to thaw within the fridge). Filling may also be made forward 3 – 4 days. Notice: Puff pastry puffs finest when cooked instantly upon thawing, however nonetheless puffs fairly properly if thawed > frozen > thawed once more and baked. 
Vitamin per serving assuming 5 servings.

Vitamin Data:

Energy: 662cal (33%)Carbohydrates: 29g (10%)Protein: 35g (70%)Fats: 47g (72%)Saturated Fats: 26g (163%)Polyunsaturated Fats: 4gMonounsaturated Fats: 12gTrans Fats: 0.4gLdl cholesterol: 248mg (83%)Sodium: 888mg (39%)Potassium: 575mg (16%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 1726IU (35%)Vitamin C: 6mg (7%)Calcium: 95mg (10%)Iron: 4mg (22%)

Key phrases: rooster and leek pie

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