CHICKEN PIE WITH LEEKS AND POTATOES
1 Whole Chicken, Cooked
15ml Butter or Margarine
3 Cloves Garlic, Finely Chopped
6 Small Leeks, Thickly Sliced
4 Small Potatoes, Cooked & Cubed
250ml Cream
Salt & Freshly Ground Black Pepper
1 Roll Puff Pastry, Thawed
1 Egg, Beaten
Preheat the oven to 200 Deg. Cel.
Remove the meat from the chicken. Use or discard the skin as you choose.
Melt the butter or margarine in a pan and sauté the garlic and leeks until soft.
Combine the chicken, sautéed leeks and potatoes in a large bowl.
Pour the cream over the chicken mixture and mix well. Season to taste.
Fold open the roll of puff pastry and place as is on a greased baking sheet. Brush the pastry with the beaten egg. Now spread the chicken mixture across the middle of the pastry, leaving an edge of about 4cm.
Fold the edge over to cover the filling completely and decorate the seam with leftover pastry. Brush the pastry with beaten egg.
Bake for about 45 minutes or until brown.
Photo: Melissa Ann Vermeulen
