Friday, 29 June 2012

Simple Gluten Free Chicken & Leek Pie

This recipe works well with my gluten free pastry recipe but you can use shop bought pastry (DS Gluten Free do a good frozen one) if you prefer...

 As gluten free pastry can be notoriously difficult to handle, I use different methods when making my pies. Sometimes, I roll it out as normal and carefully lift it on top of my pie filling. But other times (usually when I'm lacking patience) I find it easier to roll it out and then cut out small rounds and place them on top of the pie filling. It makes it much easier to handle and prevents ripping. It also means there are gaps in between the pasty which allows the steam to escape.

Or if you don't fancy pastry at all, then this recipe works equally well with mashed potato. 

(Serves 2 greedy people)

200g gluten free pastry (you probably won't need all of it, it depends how wide your dish is)
400g diced chicken breast
3 - 4 leeks
4 rashers bacon, cut into lardons
300ml crème fraiche
2 tbsp skimmed milk
2 tsp dried tarragon
Salt & pepper
1 beaten egg with a dash of water
Oil for frying

In a large frying pan, fry the chicken & bacon in a little oil until almost cooked, season with a little salt and pepper.

Slice the leeks into 2cms slices, place in a sieve and rinse under the tap to remove any dirt. Add the leeks to the frying pan and cook for a few minutes longer until slightly softened (adding more oil if necessary).

Next add the crème fraiche, milk (this loosens the crème fraiche) and tarragon. Season again and simmer for a couple of minutes.

Transfer the filling to a pie dish. Roll out the pastry on a floured work surface and then top the filling with the pastry (or mashed potato).

Brush the pastry with the egg wash for a golden crust, make a couple of slits in the pastry to let the steam out and then cook in a preheated oven at about 200c for 25 minutes. Don't overcook it or you could dry it out.


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