Individual shortcrust pastry pies with chicken in a cheese, leek and chive sauce. Comfort food at its best.
- 25g butter
- 3 leeks, washed and sliced
- 350g tub fresh cheese sauce
- ½ bunch chives, chopped
- 200g cooked chicken, torn or cut into bite-sized chunks)
- 3 tbsp milk
- 1 tbsp Dijon mustard
- 320g pack ready-rolled shortcrust pastry
- plain flour, for dusting
- 1 large egg, beaten
MethodRemove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard. Mix well and spoon into small dishes or ramekins.
- 4 leeks, sliced
- 4 tbsp olive oil, plus extra for greasing
- 400g mixed wild mushroom, cleaned and sliced if large
- 2 whole garlic cloves
- few thyme sprigs
- 4 gelatine leaves
- 300ml strong chicken stock (see Know-how, below)
- 10 slices prosciutto
- 800g cooked skinless chicken meat (see Know-how, below)
- 2 handfuls of a mix of chervil, flat-leaf parsley and tarragon leaves, chopped
- small salad leaves, to serve
- spiced pears, to serve (see recipe, below)
- Gently cook the leeks for 15 mins in 2 tbsp olive oil until soft, then set aside to cool. In the remaining oil, fry the mushrooms with the garlic and thyme for 2 mins, then set aside to cool. Soak the gelatine in cold water, then heat the stock. Dissolve the gelatine in the stock, season, then set aside. Gather all the ingredients so you have them to hand when you start to assemble the terrine.
- Line a terrine dish or loaf tin with cling flim. Line with slices of prosciutto so that they overlap to cover the base and sides, and overhang the edges.
- Wet the bottom of the dish with a drizzle of stock. Arrange a single layer of chicken so that everything is even – don’t worry about any gaps – then pour over a little more stock.
- Scatter over a layer of mushrooms (discarding the garlic and thyme). Season with salt and pepper, then moisten again with a little more stock.
- Add more chicken followed by a layer of leeks, another layer of chicken, then the herbs. Drizzle stock between every layer and season with salt and pepper as you go. Repeat until all the ingredients are used up or the terrine is full to the brim. Finish with a final scattering of herbs, a last ladleful of stock, then tap the dish down a few times so that the stock gets into all the gaps.
- Fold the prosciutto over to encase the terrine. Fold the cling film over and press down gently. Sit the terrine in a dish to catch any juices. Lay a tray on top, weigh it down with a can and chill overnight. Twenty mins before serving, remove the tray. Put the terrine in the freezer to firm. Just before serving, lift it out of the dish. Wrap it tightly in more cling film.
- Carefully slice the terrine, still wrapped in its cling film. Remove the cling film and place a slice in the centre of each plate. Arrange chunks of spiced pear (recipe below) around terrine. Drizzle a little chicken poaching liquid around the plate, then drizzle with a tiny bit of oil. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving.
- 8 skin on, bone-in chicken thighs
- 2 tsp turmeric
- 1 tbsp garam masala
- 2 tbsp sunflower oil
- 2 onions, finely sliced
- 3 garlic cloves, sliced
- 500ml chicken stock (from a cube is fine)
- large handful whole green olives
- zest and juice 1 lemon
- 250g couscous
- small bunch flat-leaf parsley, chopped
- Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
- Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
- 2 cooked chicken breasts, chopped
- 100g thick sliced ham, chopped
- 6 spring onions, finely chopped
- 100g strong cheddar, grated
- 3 tbsp full fat soft cheese
- 2 tsp English mustard
- 500g pack bread mix
- plain flour for dusting
- 1 egg, beaten
- Make the filling by mixing the chicken, ham, spring onion, cheeses and mustard with some seasoning, stir well to combine, then pop in the fridge until later. You can do this up to a day ahead.
- Make the bread mix following pack instructions. Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles measuring 12cm across.
- Heat oven to 200C/180C fan/gas 6. Grease 10 holes of a muffin tin. Put a dough circle into one of the holes, push in lightly, then fill with 2 tbsp of the filling mix. Gather the dough together with your fingers and pinch to create a little parcel that looks a bit like a big flower – don’t worry about totally sealing the dough as the filling will bubble through anyway, which makes the parcels look even better. Keep doing this until you have used all the dough and filling mix.
- Brush the parcels with beaten egg and cook for 25-30 mins until golden and risen. Enjoy warm in the garden or leave to cool and transport in the tin to a picnic. Serve with a spoonful of your favourite chutney, if you like.