Truffle mustard chicken and bacon pie
Ingredients:
- 10 chicken thighs
- 200g pancetta
- 300g leeks, trimmed and sliced
- 3 cloves garlic, chopped
- 2 sprigs rosemary, leaves chopped
- 100g peas
- 50g butter + extra
- 50g plain flour
- 1 egg, beaten
- 500ml good chicken stock
- 1 or 2 rolls of puff pastry
Directions:
- Preheat the oven to 200c & begin by seasoning the chicken thighs and roasting in the oven for 30 minutes then allowing to cool.
- As the chicken cooks, prepare a roux. Melt 50g of butter in a pan over medium heat. Once it’s foaming, incorporate the flour and stir. Cook the flour for a minute, then gradually add the stock to create a smooth sauce. Allow it to simmer on low heat for 5 minutes to thicken. After cooking the chicken, mix in its resting juices with the sauce.
- Set a large pan over medium heat. Add the pancetta and fry for 5 minutes, then add a tbsp of butter and the leeks. Season with salt and pepper, then cook the leeks for 5 minutes. Add the garlic and rosemary and cook for a further 5 minutes. Add the peas, then set aside.
- When the chicken is cool enough to handle, shred it and add it to the pancetta and leeks, then pour in the sauce along with 1 tbsp of truffle mustard. Check the seasoning, adjust if necessary, and add another tbsp of truffle mustard if you like things extra truffly and mustardy.
- Unroll the pastry, then use the pie dish to cut out the shape of your pie lids. Split the pie filling between four individual pie dishes or one big pie dish. Eggwash the lip of the pie dish and place on the pastry lid. Egg wash the pastry, then place it in a 180-degree oven for 20 - 25 minutes, or until the pastry is golden brown and crisp.
Truffle mustard chicken and bacon pie✨View Recipe Videos
- 10 chicken thighs
- 200g pancetta
- 300g leeks, trimmed and sliced
- 3 cloves garlic, chopped
- 2 sprigs rosemary, leaves chopped
- 100g peas
- 50g butter + extra
- 50g plain flour
- 1 egg, beaten
- 500ml good chicken stock
- 1 or 2 rolls of puff pastry
Directions:
- Preheat the oven to 200c & begin by seasoning the chicken thighs and roasting in the oven for 30 minutes then allowing to cool.
- As the chicken cooks, prepare a roux. Melt 50g of butter in a pan over medium heat. Once it’s foaming, incorporate the flour and stir. Cook the flour for a minute, then gradually add the stock to create a smooth sauce. Allow it to simmer on low heat for 5 minutes to thicken. After cooking the chicken, mix in its resting juices with the sauce.
- Set a large pan over medium heat. Add the pancetta and fry for 5 minutes, then add a tbsp of butter and the leeks. Season with salt and pepper, then cook the leeks for 5 minutes. Add the garlic and rosemary and cook for a further 5 minutes. Add the peas, then set aside.
- When the chicken is cool enough to handle, shred it and add it to the pancetta and leeks, then pour in the sauce along with 1 tbsp of truffle mustard. Check the seasoning, adjust if necessary, and add another tbsp of truffle mustard if you like things extra truffly and mustardy.
- Unroll the pastry, then use the pie dish to cut out the shape of your pie lids. Split the pie filling between four individual pie dishes or one big pie dish. Eggwash the lip of the pie dish and place on the pastry lid. Egg wash the pastry, then place it in a 180-degree oven for 20 - 25 minutes, or until the pastry is golden brown and crisp.
