Chicken, Leek and Asparagus Pie

Tell me it’s Autumn without telling me it’s Autumn! Filled with chicken, leek and asparagus with a puff pastry lid and hint of thyme for extra delight, this pie is divine.

I make only with a puff pastry lid to keep it lower in calories not that it should be a factor when making a pie but I can’t help a habit of a lifetime.

I serve with lots of fresh veg and smother in delicious gravy. Feel free to add a pastry bottom and buttered new potatoes for a bit of extra Autumn comfort.

Ingredients

2 chicken breasts or 500g left over chicken

1 pack of ready roll puff pastry

200ml chicken stock

100ml double cream

Half teaspoon of dried thyme

Salt and cracked black pepper to season

5 asparagus spears – chopped into four

2 leeks – sliced into discs

Beaten egg to glaze

Dusting of flour to roll pastry

Method

Pre heat oven to 200c / 180c

Add your hot stock to a large saucepan with your chopped chicken, chopped leek and chopped asparagus. Simmer until the chicken pieces are cooked through ( approximately 15 minutes). You can add your chicken in after 10 mins if you are using left over roast chicken.

Allow to cool and swirl in your double cream and thyme. Season according to your liking.

Meanwhile, roll out your puff pastry on a floury surface.

Add the filling to your pie dish and allow to cool, then place the pastry on top and crimp around the edges.

Brush with beaten egg and bake in the centre of your hot oven for 20 minutes. When the pie looks golden, remove and serve with delicious gravy and vegetables of choice.

Advertisement

Tiddly Oggies

• 

My Nan used to make these and call them tiddly oggies. Apparently, it’s the cornish word for pasty. Traditionally they are made with minced beef and potato but my Nan used to make them with cheese and onion.

I’ve added tomato, mango chutney and oregano. They’re wonderful and everyone will snap them up in a flash so make double the amount you need!

Makes 5

Ingredients

500g ready roll shortcrust pastry

A little flour to roll out pastry

180g mature cheese – diced

6 cherry tomatoes – cut into quarters

2 teaspoons oregano

Half a diced onion

Salt and cracked black pepper to season

2 tablespoons mango chutney

Beaten egg or milk to glaze.

Method

Pre heat oven to 200c / 180c

Firstly roll out your pastry on a floured work surface.

Now get a teacup and place it upside down to cut out your shapes for your tiddly oggies. You need 2 per tiddly oggie as one is going to be the base and one is going to be the lid.

I found that 500g of pastry makes 5 as you get 10 circles.

When you’ve cut them out place 5 of them on a foil lined baking tray and set aside.

In a large mixing bowl add all your ingredients and mix with a wooden spoon to combine thoroughly.

Spoon on the filling across the 5 pastry bases and press on the lids pressing around the sides to crimp the edges and make sure they are fully sealed.

Brush with beaten egg and bake on the middle shelf of the oven for approx 15-20 minutes. When they look golden take them out and watch them disappear before you even get a look in!