Cook the Book: Chicken and Leek Pasties

Name: Cook the Book: Chicken and Leek Pasties
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: English, Scottish, British, European
Ingredients: 340 grams About boned chicken thigh and breast meat (or leftover cooked chicken), cut into thick slices; 1 egg, lightly beaten with 1 teaspoon milk, for glazing; 473 milliliters all-purpose flour; 1 teaspoon coarsely chopped fresh thyme leaves; 158 milliliters heavy cream; 454 grams to 3 leeks (about , trimmed and finely sliced; 1 teaspoon English mustard; 1 Tbsp canola or olive oil (if using fresh chicken); 1 pinch A of sea salt; 4 servings Sea salt and freshly ground black pepper; 2 Tbsps unsalted butter

The recipe Cook the Book: Chicken and Leek Pasties could satisfy your Scottish craving in about 1 hour and 30 minutes. This recipe serves 4. One portion of this dish contains roughly 29g of protein, 28g of fat, and a total of 629 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course. If you have sea salt and pepper, egg, flour, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

To make the pastry, mix the flour with the salt, then add the cubed butter and toss until the pieces are coated with flour. Stir in just enough ice water (8 to 10 tablespoons) to bring the mixture together into a fairly firm dough.

Ingredients you will need

Water

Butter

Dough

All Purpose Flour

Salt

Shape the dough into a rectangle with your hands and, on a well-floured surface, roll it out in one direction, away from you, so you end up with a rectangle about 3/8 inch thick. Fold the far third towards you, then fold the nearest third over that (rather like folding a business letter), so that you now have a rectangle made up of 3 equal layers. Give the pastry a quarter-turn, then repeat the rolling, folding, and turning process 5 more times. Wrap the pastry in plastic wrap and rest it in the fridge for about 30 minutes, or up to an hour.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

To make the filling, melt the butter in a frying pan, add the leeks and thyme, and cook gently for 5 to 10 minutes, until the leeks are very tender. Stir in the cream and cook gently for 4 to 5 minutes to reduce and thicken. Stir in the mustard, season well, and let cool.

Ingredients you will need

Mustard

Butter

Cream

Leek

Thyme

Equipment you will use

Frying Pan

If using fresh chicken, season well and fry in the oil in a frying pan over medium-high heat until evenly browned. Set aside.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Preheat the oven to 375°F.

Equipment you will use

Oven

Roll out the pastry on a lightly floured work surface to about 1/8 inch thick. Using a plate or a cake pan as a template, cut out four 8-inch circles; you may have to gather up the trimmings and reroll them to get your fourth circle.

Ingredients you will need

Roll

Equipment you will use

Cake Form