Its a Friday night, you've been to the gym, you're being good (well done) ... but your friends are coming round for tea! What do you cook that is indulgent, filling, fuelling and will please everyone?
My vote is this CHICKEN AND LEEK PUFF PIE with grilled asparagus.
Serves 4 - Can be reheated the next day too!
- 4 Chicken Breasts
- 2 Large Leeks
- 1 Garlic Clove
- 50g of organic, unsalted butter (Tesco's own is great!)
- 250ml Chicken Stock (I use Kallo)
- 1 tbsp Cornflour
- 150ml of Double Cream
- 1 Packet of Puff Pastry
- 2 Packets of Asparagus
- Rapeseed Oil or Homemade Garlic Oil (See Sweet Potato Blog on how to make your own)
- 1 Egg
- Preheat the oven to 200 degrees C.
- Finely slice the leeks and add them into a large pan, or wok with the butter and leave to soften.
- Crush the garlic clove and add it into the pan.
- Dice the chicken into similar size cubes, and add to the leeks. Toss the chicken in the butter so all the chicken is browned on the edges.
- Make up the stock and add to the dish, let it simmer.
- Prepare the cornflour with two tablespoons of water, I mixed it quickly until smooth! I also used the same jug as I made the stock up in to save on washing up! Winning!
- Add it into the mixture, then measure out the cream (in the same jug again, brilliant) and add in also.
- Bring to a medium heat, not quite boiling. Let the sauce thicken, stirring regularly.
- Once thickened add to your chosen pie dish and set aside.
- Puff pastry is my favourite, roll it on top of the pan or dish you are using and then using a small sharp knife cut round the edge. So the pastry just tucks into the dish. Add two small slits on the top for air!
For this dish I like to use the Lakeland Cast Iron Shallow Casserole Dish, this allows a deep enough surface for the filling but shallow enough for the pie lid not to disappear into the middle! Its perfect!
10. Mix up the egg and wash the pie topping with it, using either a brush or the back of a spoon. This will give the pie a golden brown finish.
11. Place the pie into the oven, leave for 20 minutes and then take out to check how its doing.
This was how mine looked half way! The smell was incredible, pie starting to crisp and the middle bubbling through! If you feel like it needs it, add a little more egg wash onto the pie!
12. Place back in the oven for a further 20 minutes, checking half way again.
13. In the meantime, trim the ends of your asparagus. Add a small amount of oil to your griddle or frying pan and allow to heat. Once heated add asparagus. Season to taste.
The griddle pan I love to use is the Lakeland Cast Iron Griddle Pan, now these pans are made to last! Fab in the dishwasher too! All this Cast Iron Range have multiple uses, so you will be seeing a variety of recipes in these bad boys!
14. Toss asparagus until crisp, they should keep their colour which means they are keeping all the nutrients too! Yey! Best way to tell is they still have their crunch!
15. Take the pie out the oven, griddle off the heat! Stick them on a heat proof plate on the table and serve!
If you're feeling extra generous! A great dessert with amazing health benefits are strawberries dipped in Dark Chocolate. I couldn't get a photo before one of the girls tried to steal one haha...
Go impress your friends...
Jamie Anne x