🥧 Chicken, bacon and leek shortcrust pie 🖉
Main
-
🖉
⏱ 3 hours
Added by cp
Ingredients
250 g plain flour
110 g butter, chilled
2 egg yolks
3-4 tbsp whole milk
tarragon
thyme
rosemary
1 tsp salt
1 large egg for brushing
some cooked chicken
bacon lardons
1 tbsp olive oil
1 carrot
1 leek
1 tbsp butter
200 ml chicken stock
150 ml double cream
Instructions
Cube the butter.
Mix the flour and butter with your fingers until it looks like breadcrumbs.
Add the egg, milk, rosemary, thyme, tarragon and salt.
Bring it together into a dough, wrap in cling film, and put it in the fridge for at least an hour.
Split the dough into two parts.
Roll one part out and lay it over a pie tin. Let it hang over the rim slightly because it will shrink when it's cooked.
Line the inside with baking paper, and pour some dried beans or lentils over.
Put it back in the fridge for 15 minutes.
Bake for 15 minutes at 200°C, then remove the beans and baking paper, brush with egg, and bake for another 5 minutes.
Fry the bacon lardons.
Peel and thinly slice the carrot and leek.
Fry with the butter for 5 minutes.
Add the chicken and some thyme leaves, and fry for another 5 minutes.
Add 1 tbsp flour, making sure everything is coated.
Add the stock a little at a time, making sure it's thickened up before adding more.
Take off the heart, pour in the double cream and mix well.
Put the filling in the baked case.
Roll out the other half of the dough to make a lid, and brush around the edge with egg.
Put the lid over the base and crimp it to seal it.
Brush the lid with egg and sprinkle salt flakes over it.
Bake for 20 minutes.