Almond & Lemon Zest Green Beans
Crisp-tender green beans tossed with toasted almonds, garlic and lemon zest for a quick, bright side dish.
Chicken & Leek Pie
Chicken & Leek Pie is a practical, flavour-forward recipe designed for reliable results at home, with clear steps and balanced seasoning so the dish lands well on both weeknights and more relaxed cooks.
Use the notes and method timings as a guide, then adjust seasoning and texture near the end to suit your ingredients and equipment. Serve in a way that matches the dish style so it reads as intentional and complete on the table.
Method
20m50m
- Preheat your oven to 200°C (180°C fan/gas mark 6).
- Heat the oil in a large frying pan over medium heat. Add the chicken pieces and cook until golden brown. Remove and set aside.
- In the same pan, add the butter. Once melted, add the sliced leeks and cook until softened.
- Sprinkle the flour over the leeks and stir well to coat. Cook for 2 minutes.
- Gradually add the chicken stock, stirring continuously, until a thick sauce forms.
- Add the cream, mustard, salt, and pepper, and stir well. Return the chicken to the pan and mix until everything is well coated.
- Pour the chicken and leek mixture into a pie dish.
- Roll out the puff pastry on a lightly floured surface until it is large enough to cover the pie dish.
- Place the pastry over the pie filling, pressing down the edges to seal. Trim any excess pastry.
- Brush the beaten egg over the top of the pastry for a golden finish.
- Make a small slit in the centre of the pastry to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crisp.
- Serve hot with steamed vegetables or a green salad.
Ingredients
- 15ml Olive Oil
- 25g Butter
- 300ml Chicken Stock
- 30ml Plain Flour
- 1 Egg beaten
Notes
Ensure the pastry is well-sealed around the edges to prevent the filling from leaking out during baking.
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