15.3.16

National Pi Day

 National Pi Day
 
Well it is National Pi Day here - So here is our family favourite recipe to celebrate with today.
Over on Sarah's Project Stir Blog she has a round up of awesome recipes.
Definitely worth checking out here
Ingredients :
 
Filling
2 medium Leeks washed & finely sliced
8 Chicken Thigh Fillets
1 cup of chicken stock
2 Glasses of a dry white { 1 for the chef -1 for the pot }
1 tablespoon of butter
1 tablespoon of Olive Oil
 
 
Cheese Sauce
60 grams butter
1/3 cup of plain flour
4 cups of milk
250 grams of good swiss type cheese grated -
as you can see I used Gouda.
1/2 teaspoon Fresh Nutmeg finely grated 
Salt and Pepper to taste 
 
 

Method
 
 
Step 1... Melt Butter in a large frypan and add Olive Oil and Leeks
Cook Gently till bright green and slightly translucent.
 
Step 2... Push Leeks to the outer edges of the pan and place in 
the Chicken fillets.
Turn up the heat and when the pan is hot add the 1 glass of wine.
Now add the 1 cup of Chicken Stock.
Turn down to a simmer and place on lid cook for 20 mins.
 
 
 
 
Step 3... Make Cheese Sauce
In a small heavy based pan melt the butter and add plain flour cook on high heat, till frothy.
Next add the grated nutmeg.
Remove from heat.
 Slowly add milk stirring all the time so as to get a smooth lump free sauce.
 
Return to heat and cook, stirring with a wooden spoon,
for 10 to 12 minutes or until sauce comes to the boil,
 thickens and coats the back of a wooden spoon.
 
At this point turn off heat and add the cheese
stir till combined and melted.
 
 
 
Consistency should now resemble a quite thick ribbon.
Your sauce will thin considerably when added to the stock in the pan.
 
 
 
 Step 4... Take out the now poached chicken and dice finely, return to pan and turn up the heat to reduce the stock to half.
 
 
 
Stir in the Cheese sauce until the leek mixture and sauce are well combined - allow to cool.
 
 
Bake
 
I have a 4Pie pie maker and I use that to bake my pies.
I use pre bought Borgs Butter Puff Pastry.
I have included a link to the pastry I would make when time permits.
 Nigella Lawson Processor Puff Pastry HERE
Baking them for about 10 mins and then checking for nice golden tops.
 
However if your were to use individual pie moulds in the oven.
I would bake individual pies for 25 - 30 minutes at 180C/200C fan forced oven.
 
 
 
These pies were made by special request from a friend of mine for her neighbour who is presently recovering from Chemo. She wanted something tasty for her that was quick to put a meal on the table for her family when she was feeling unwell.
 
Notes
 
Both the pies and the pie filling freeze brilliantly.
Please use the Swiss type cheese it add that lovely sweet nutty flavour.
I hope you enjoy the recipe please leave a comment if your have a question or a wine suggestion.
 



1 comment:

  1. This looks divine. I swear I am coming to dinner one day

    ReplyDelete


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