How To make Chicken and Leek Pie (Irish)
6 oz Shortcrust pastry
1 x Chicken, about 4 lb*
4 x Slices ham steak
4 x Large leeks, cleaned/chopped
1 x Med. onion
1 x Salt and pepper
1 pn Ground mace or nutmeg
300 ml Chicken stock
125 ml Double cream
*Jointed, chopped and boned. . Make the pastry and leave it in a cold place to rest. Meanwhile prepare the pie. IN a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size. Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.)
How To make Chicken and Leek Pie (Irish)'s Videos
Chicken Pot Pie | Basics with Babish
The autumnal equinox has long since passed, the fall is upon us, and we must pay tribute. And how better than with a bubbling-hot, veggie-packed, rib-sticking chicken pot pie? Pumpkins are passé, apple-picking is pointless: let's prevent a prosaic pie and properly celebrate the...period in time that it is. Which is fall.
Recipe:
Thanksgiving livestream: youtube.com/watch?v=tXNuz8nXYGk
Get the shopping list for next week's pre-Thanksgiving livestream:
My playlist of preferred cooking tunes, Bangers with Babish!
Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Facebook:
Twitter:
Music by Chillhop:
Blue Wednesday - Murmuration & '90s Kid
Listen on Spotify:
Winter Warmers With Gordon Ramsay
Since it's getting colder, here's some recipes to help keep you warm!
#GordonRamsay #Cooking
Pre-order your copy of Ramsay in 10 here -
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Chicken and Leek Pie with Sweet Potato Topping | GCBC14 Ep33
Join chef Adrian Richardson and Dr Preeya Alexander as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Find the recipe -
Classic Shepherd's Pie | Gordon Ramsay
Gordon's take on a real British classic. The secret to this dish? It's all in flavouring the mince.
From Gordon Ramsay’s The F Word
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
TURKEY PIE WITH LEEKS AND BACON
TURKEY PIE WITH LEEKS AND BACON
In todays video as part of our Christmas list series of videos we start three recipes to show you how to use up some leftovers from the big day.
so here is our MAIN COURSE
TURKEY PIE WITH LEEKS AND BACON
INGREDIENTS
This is great way to use left-over turkey leg from Christmas dinner. You could also use turkey or chicken thighs.
SERVES 6-8 | PREP 30 MINS | COOK 1 HR 15 MINS | EASY I C
550ml chicken stock
900g diced turkey breast
125g unsalted butter, plus extra for the pie dish
1 onion, finely diced
1 garlic clove, chopped
100g streaky bacon, chopped
1 large leek, finely diced
125g plain flour
150ml white wine
200g turkey leg, dark meat
100ml double cream
1 tsp finely chopped tarragon (optional)
500g block shortcrust pastry
2 x 320g sheets puff pastry
1 egg, lightly beaten
gravy, glazed carrots and stuffing, to serve (optional)
Remember if using precooked meat then just make the sauce and then add the meat at the end as shown in the video
WELCOME TO BIG OGGIE WORLD
YES KELLY AND I ARE BACK, SO SPREAD THE WORD AND TELL YOUR FRIENDS.
THANK YOU FOR WATCHING US HERE AT THE BIG OGGIE WORLD.
We are just everyday real life foodies, NOT professionals.
We love home cooking and baking and feel that food should be fun, whether its creating new recipes, trying out old family favourites, going out for meals with friends, or just having family meals at home.
We also love travelling and an essential part of the travelling experience is trying out local food and drinks, ad experiencing the hospitality of people around the world, sharing their passion for food.
Here at BIG OGGIE WORLD we want to inspire you, to entertain you and inform you, maybe sometimes even surprise you.
So pull up a chair, grab a drink and relax, because you are part of our growing foodie and Travel community.