- 3 rashers of smoked streaky bacon, coarsely chopped
- 1/2 bunch fresh thyme, leaves only
- olive oil
- large knob of butter
- 1kg fresh leeks, washed, trimmed and sliced
- 800g cooked chicken meat
- 2 heaped tbsp cake flour
- 1 litre chicken stock
- 2 tbsp crème fraîche
- 500g rolled puff pastry
- 1 free-range egg, beaten
Strip the chicken meat from the bone and set aside. Dispose of the skin. Preheat the oven to 190°C. Fry the bacon in a large pan and add the thyme. Add a glug of olive oil and the butter and fry for about 5 minutes. Toss in the leeks and fry for a further 3 minutes or until well coated. Season lightly, then turn the heat down and cook gently for half an hour, stirring occasionally to prevent burning. Stir the chicken in together with the leeks. Add the flour, then pour in your stock and stir again. Add the crème fraîche, and turn up the heat until the mixture is boiling. Taste and season if necessary, and turn the heat off. Spoon the mixture into a sieve and allow the gravy to collect in a bowl below the sieve. Set aside.
Roll out the pastry on a well-floured surface. Cut the pastry into circles that are larger than your ramekins. Use 250ml ramekins and fill with chicken mixture. Lightly brush the rim of the bowl with the beaten egg and cover with the pastry lid. Press the edges down with a fork to seal to the edge of the bowl. Cut out a few leaves or other decorations from the pastry, and stick down with a little of the egg mixture. Cut a little slit into the lid to allow the steam to escape. Brush with the rest of the egg and bake for 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the gravy and serve with your pie. Makes six individual pies.
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Photography & Styling C&D Heierli