This chicken pie went through several elaborate variations (saffron and pearl barley, anyone?) before I came up with this very simple version and rather nervously handed platefuls to my friends Ruby and Leah. Fortunately, it turned out beautifully and was by far the easiest to make. A new weeknight staple.
Serves 4
leeks 2, very finely sliced
free-range chicken breasts 4 small, cut into large chunks
chorizo 120g, diced
full-fat creme fraiche 300g, or double cream
lemon ½ a juicy one, zest and juice
sea salt flakes 1 tsp (optional)
free-range egg 1, beaten
ready-rolled puff pastry 1 x 320g sheet
Preheat the oven to 180C fan/gas mark 6. Tip the leeks into a bowl, pour over a kettleful of boiling water, and steep for 2 minutes.
Drain the leeks well in a colander, then tip into a roasting tin along with the chopped chicken, chorizo, creme fraiche, lemon zest and juice, salt (if using) and a good grind of black pepper. Give everything a good mix, then brush the edges of the roasting tin with a little beaten egg and lay the pastry on top.
Use your thumbs or a fork to press the edges of the pastry against the edges of the tin – don’t worry about any overhang, it’ll just mean there’s more to eat later. Brush with the beaten egg, then cut a cross in the middle for steam to escape. You can add cut shapes from the excess pastry and stick them on top with a little beaten egg, if you’re feeling artistic.
Bake for 25-30 minutes, or until the pastry is golden. Sit for 5 minutes before serving hot.
From The Quick Roasting Tin by Rukmini Iyer (Vintage, £17.99)
