Leek, gruyère and thyme pie

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Perfect brunch dish… can be made in advance, is delicious and has the exact amount of richness for a semi-festive meal. It has nothing but very simple and humble ingredients, which work well together, for a very versatile dish. Leeks are in season, even…

 Leek,  gruyère and thyme pie (as seen in The Guardian)

Ingredients

  • 1 large baking potato, cut into slices
  • 3 medium leeks, washed and sliced into rounds
  • A knob of butter
  • Salt and black pepper
  • 20ml  cream
  • 150g  grated gruyère cheese
  • 1 sprig thyme, leaves picked
  • 500g all-butter puff pastry, rolled
  • 1 egg, for washing

 Method

Heat an oven to 180C. Cook the baking potato in boiling salted water until just tender, then drain and set aside.

Cook the leeks over a medium heat in the butter until tender. Season well with salt and pepper. Set aside.

In a bowl, mix the potato flesh with the leeks, cream, gruyère and thyme leaves and season well.

Place one circle of puff pastry on top of a 25cm nonstick pie dish and press into the base – there will be an overhang, which can be trimmed off.

Spoon the leek mixture into the prepared dish and place the other pastry disk on top. Crimp around the sides to seal, then brush the top with egg and make an incision in the middle of the lid to let the steam escape while it’s in the oven.

Cook the pie for 30‑40 minutes until the pastry has turned golden and crisp. Rest for a few minutes before serving.


Chicken potpie

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In short, this is such a good chicken pie,  it is totally worthwhile to endure cooking process. It is arguably one of the best I have ever had. It is hard to believe this dish actually start from, God forgive, leftovers…

A few shortcuts, though: I used pre-made pastry. I know – home made pastry is not that hard to do. But, I didn’t feel brave enough for it… and, the one in the supermarket is also perfectly fine for this purpose…  If you don’t have any chicken leftovers, and need to cook it from scratch, add some herbs and vegetables when boiling it (this recipe work just fine). Everything else is so tasty, it is a crying shame to put in some bland rubbery chicken.

Chicken potpie (adapted from Thomas Keller‘s Ad hoc at home)

Ingredients

2 sheets of basic pie pastry

Chicken Pie Filling

  • 1 cup of potatoes cut in about 6cm  pieces
  • 1 1/4 of carrots cut diagonally in 6cm pieces
  • 12 white pearl onions
  • 3 bay leaves
  • 3 thyme sprigs
  • 24 black peppercorns
  • 1 1/4 cups of 4-6cm of pieces of celery,  cut on the diagonally
  • 2 cups of shredded cooked chicken

Béchamel sauce

  • 3 tablespoons of unsalted butter
  • 3 tablespoons of all-purpose flour
  • 3 cups of whole milk
  • 1 salt and freshly ground black pepper, or to taste
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/2 teaspoon finely chopped thyme
  • Pinch of cayenne
  • 1 egg, beaten

Method

Roll out the dough and line the baking tray with one of the sheets. Put the other one a plate. Refrigerate both.

Place the potatoes, carrots and onions in a saucepan with the bay, thyme and peppercorns.  Top with cold water to cover. Gently bring to a simmer. Cook  until just tender, about 8-10min (the original recipe asked for each vegetable to cooked in individual pans, but I just put everything together in the same one). Once cooked, drain the water and discard bay, thyme, and peppercorns. Cut the onions in 2 and set aside to cool.

Blanch the celery for just over a minute in a large pot of boiling salted water, until they are tender/crispy. Drain and let it cool in a bowl of iced water. Set aside with the other vegetables

You can now start the béchamel. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes, adjusting the heat as needed so the mixture does not brown. Whisk in the milk, lower the heat to keep the bechamel at a gentle simmer, and cook, whisking ofter to ensure it doesn’t burn. It should take about 30-40minutes until the sauce has thickened and reduced to about 2 cups. Season to taste with salt, pepper, parsley, thyme, and cayenne.

Put the oven racks in the lower third and center of the oven and preheat the oven to 190 oC (about 375oF).

Remove the pastry sheets rom the refrigerator. Scatter the vegetables and chicken into the pie shell. Pour the béchamel over them. Moisten the rim of pie shell with some of the beaten egg. Cover the filling with the top crust and press the edges of the dough together to seal. Trim away the excess dough that overhangs the rim. Brush the top crust with the egg. Cut a small vent in the center of the dough with the tip of a paring knife to allow the steam to escape.

Bake on the lower oven rack until the crust is a rich golden brown, 50 minutes to 1 hour. If necessary, move the pie to the centre rack during the last 10 minutes of baking to brown the crust. On the other hand, if crust is browning too quickly, cover with aluminium foil.

Transfer to a cooling rack and let rest for 10 minutes.


Cottage pie

light cottage pie

 

I could be writing about lovely Spring dishes, with plenty of asparagus, rhubarb and green stuff all around. But not – cottage pie it is. No Spring, no Spring food. Anyway, it is either this or start a monumental rant about the weather on Facebook… The pie itself, is delicious, warming and comforting.

Cottage pie (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)

Ingredients

Filling

  • 400g of lean minced beef
  • 2 medium onions, chopped
  • 2 celery sticks, finely sliced
  • 2 medium carrots, diced
  • 400g can of chopped tomatoes
  • 2 tablespoon of tomato purée
  • 500mL beefstock, made with 1 beef stock cube
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon dried mixed herbs
  • 1 teaspoon cornflour
  • 1 tablespoon cold water
  • salt and freshly ground black pepper

Leeky potato topping

  • 750g of floury potatoes
  • 2 teaspoons of olive oil
  • 2 slender leeks, timed and cut into 1cm slices
  • 150mL of low fat milk
  • salt and freshly ground black pepper

Method 

Place a large non stick sauce pan or casserole dish over a medium heat. No need to add olive oil – it is a non stick pan, after all. Put in the minced meat and cook it  together with the onions, celery and carrots for about 10min, until lightly coloured. Use a couple of wooden spoons to break up the meat as it cooks

Stir in the tomatoes, the tomato purée, the beef stock, the Worcestershire sauce and the mixed herbs. Season with a generous pinch of  salt and plenty of freshly ground black pepper. Bring to the boil and then reduce the heat. Cover loosely and simmer gently for about 40min, stirring occasionally until the meat is tender.

You can start preparing the potato topping. Peel the potatoes and cut them into rough 4cm chunks. Put them in a large saucepan and cover with cold water. Bring to the boil, then down the heat slightly and simmer for 18-20min or until the potatoes are very tender. Heat the oil in a non stick frying pan and fry the leeks for 5min until softened but not coloured, stirring often. Drain the potatoes, then tip them back into the pan, season to taste and mash with the milk (and a little butter) until smooth. Stir in the sautéed leeks and set aside.

Preheat the oven to 220oC. When the beef has been simmering for 40min, mix the cornflour with the cold flour to make a smooth paste. Stir this into the beef and cook for another 1-2min or until the sauce is thickened, stirring often.

Poor the beef mixture into a 2-liter shallow ovenproof dish. Using a large spoon, top the beef with the mash potatoes and leeks. Spoon the mixture all around the edge of the dish before heading into the middle, then fluff it up with a fork.

Bake for 30min until the topping is golden and the filling is bubbling.