Tiny crustaceans,
So tempting to the spirit,
Meat, fish and poultry
This is a super indulgent pie! The recipe below makes two of these big pies. We couldn't finish them, so I think it would feed four rather than two no problem. I served the pies with plain mash and greens.
Heat the oil and cook the garlic and thyme for a minute or so, then add in the chicken and cook until all white. Once this is done add in the leeks and mushrooms and cook for a few minutes, then add the wine and let it cook off a bit. Add in the cream (I can't quite remember how much cream I used you want it too be quite think, so maybe add about half and then add more once the other stuff is in). Shred in the ham hock and add the crayfish, crumble in the stock cube. Cook for another five minutes or so to make sure everyone is hot then season with salt and pepper and a bit more thyme if you want it. Stick it all in the pie dish and stick on the lid, cook as per the instructions for the pastry. Enjoy!!
So tempting to the spirit,
Meat, fish and poultry
This is a super indulgent pie! The recipe below makes two of these big pies. We couldn't finish them, so I think it would feed four rather than two no problem. I served the pies with plain mash and greens.
Heat the oil and cook the garlic and thyme for a minute or so, then add in the chicken and cook until all white. Once this is done add in the leeks and mushrooms and cook for a few minutes, then add the wine and let it cook off a bit. Add in the cream (I can't quite remember how much cream I used you want it too be quite think, so maybe add about half and then add more once the other stuff is in). Shred in the ham hock and add the crayfish, crumble in the stock cube. Cook for another five minutes or so to make sure everyone is hot then season with salt and pepper and a bit more thyme if you want it. Stick it all in the pie dish and stick on the lid, cook as per the instructions for the pastry. Enjoy!!
- 1 chicken stock cube (organic if possible)
- 1 large or 2 small chicken breast/s , skinned and sliced
- Splash of olive oil
- 2 leeks, trimmed and cut into 1cm/½in slices
- Handful of mushrooms, thinly sliced
- 2 garlic cloves, crushed
- 300ml oz single cream (I always use soya)
- 2-3 tbsp white wine
- 250g shredded ham hock (cooked)
- sea salt flakes
- black pepper
- Dried thyme
- 150g of crayfish (cooked)
- Ready rolled puff pastry