Mothers can easily steal the show with this Irish recipe for creamy chicken and leek pie.
1. Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
2. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
3. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.
4. Meanwhile, preheat the oven to 220C/fan200C/gas 7.
Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.
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Serving Size: 1 Serving (528g) | ||
Recipe Makes: 4 | ||
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Calories: 1040 | ||
Calories from Fat: 524 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.3g | 78 % | |
Saturated Fat 18.9g | 95 % | |
Monounsaturated Fat 28.3g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 239.8mg | 74 % | |
Sodium 480.7mg | 17 % | |
Potassium 889.7mg | 23 % | |
Total Carbohydrate 54.7g | 16 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 52g | ||
Protein 65.6g | 94 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1040
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