Chicken & Leek Pie (Irish)
Submitted by nikynoodle
Chicken and leek pie is a traditional Irish supper layered with ham, leeks, mace, and stock under shortcrust pastry. Hot cream poured in through the steam hole at the end sets to a soft jelly when cold.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minChicken and leek pie is a homely Irish supper that hides a clever trick under its shortcrust pastry lid. Layers of chicken, ham, leeks, and onion get seasoned with mace and stacked into the dish, then topped up with chicken stock before the pastry goes on. A small hole in the center vents steam during baking.
The move that makes this version distinct comes after the pie leaves the oven. Warm cream gets poured in through that vent hole, the pastry rosette is replaced, and as the pie cools the cream and stock set into a soft jelly around the meat. Eaten cold the next day, the slices hold their layers cleanly. Eaten hot, the cream loosens the filling into something closer to a fricassee under a flaky lid.
Pro Tips
- Use slightly chilled pastry. Warm dough sags between the leeks and tears around the rim.
- Wash leeks thoroughly. Grit hides between the layers and can ruin an otherwise gentle filling.
- Cover the pastry with damp parchment if it browns too fast. Irish pies expect a pale gold finish, not a deep tan.
- Heat the cream gently before pouring. Cold cream shocks a hot pie and can crack the pastry top.
Variations
- Swap ham for cooked smoked bacon lardons for a smokier filling.
- Add a spoonful of grainy mustard to the cream before pouring for a sharper edge.
- Use puff pastry on top instead of shortcrust for a lighter, flakier finish.
Ingredients
Directions
Make the pastry and leave it in a cold place to rest.
Meanwhile prepare the pie.
In a deep 1 to 1½ quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full.
Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size.
Place the pastry over the pie and press the edges down well.
Crimp them with a fork.
Make a small hole in the center.
Roll out the scraps of pastry and form a leaf or rosette for the top.
Place this very lightly over the small hole.
Brush the pastry with milk, and bake at moderate heat, 350℉ (180℃) F, for 25 to 30 minutes.
Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown.
Gently heat the cream.
When pie is cooked, remove from oven.
Carefully lift off the rosette and pour the cream in through the hole.
Put back the rosette and serve.
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