In search of the tastiest recipe’s around, we have approached friends, family members and world class chef’s to share their favourite winter warmer meals with us. Every meal is tried and tested by the Eetrite team – just to make sure they are good enough for you. First up! Chicken, Mushroom and Leek Pie
By Taryn Lessing Govender
Nothing beats homemade pie! This chicken, mushroom and leek pie is the perfect dish to serve on a cold winter evening with a good glass of red wine.
Taryn has foodie fingers – every meal is prepared with love, and every scrumptious bite reflects it. Her famous chicken, mushroom and leek pie is a frequent request from dinner guests, and she was kind enough to share it with us. Give it a try and let us know what you think.
Serves 4-6
Ingredients
- 500 grams skinless chicken breasts
- 4 baby leeks chopped finely
- 5/6 big brown mushrooms (chopped)
- 1 can of corn (240 grams)
- A handful of flat leaf parsley finely chopped
- 2 cloves garlic finely chopped
- 1 cup of chicken stock
- ½ cup of dry white wine
- 125mls of cream
- 1 roll of puff pastry
- 1 egg (yolk)
- Olive oil for cooking
- Butter for cooking
- Salt and Pepper to taste
Method
Preheat oven at 220 C
Brown chicken breasts in olive oil in a pan. Remove from heat and let cool.
In a separate pan add butter and saute leeks on a low heat for 5/8min until soft. Add garlic and stir for 1minute.
Chop the chicken into small pieces in the meantime.
Add mushrooms and cook down for 5/8min.
Add chicken, corn and parsley
Add stock and white wine and let simmer for a low hit for 30min until sauce is reduced.
In the meantime roll out half the puff pastry, place into an oven dish lined with some olive oil and blind bake for 15/20min.
Add Cream and salt and pepper for taste.
Take off heat and let cool.
Once the pie filling is cool. Place into your pie dish over the puff pastry.
Take the rest of the puff pastry, roll out to make a full lid or cut into ribbons and criss-cross over the top of your filling.
Glaze over with egg yolk and stick back into the oven for 40min or until the pastry is cooked through.
Serve with a simple salad (mixed greens, tomato, cucumber and feta).
Products to use: