Ingredients
| 2 | leeks, very finely sliced |
| 4 | small free-range chicken breasts, cut into large chunks |
| 120g | chorizo, diced |
| 300g | crème fraîche |
| ½ | a juicy lemon, zest and juice |
| 1 tsp | sea salt flakes (optional) |
| Freshly ground black pepper | |
| 1 | free-range egg, beaten |
| 1 x 320g | ready-rolled puff pastry sheet |
Instructions
Instructions
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the leeks into a bowl, pour over a kettleful of boiling water, and leave to steep for 2 minutes while you get on with prepping the other ingredients.
Drain the leeks well in a colander, then tip into a roasting tin along with the chopped chicken, chorizo, crème fraiche, lemon zest and juice, salt (if using) and a good grind of black pepper. Give everything a good mix, then brush the edges of the roasting tin with a little beaten egg and lay the pastry on top.
Use your thumbs or a fork to press the edges of the pastry against the edges of the tin – don’t worry about any overhang, it’ll just mean there’s more to eat later. Brush with the beaten egg, then cut a cross in the middle for steam to escape. You can add cut shapes from the excess pastry and stick them on top with a little beaten egg, if you’re feeling artistic.
Transfer to the oven and bake for 25–30 minutes, until the pastry is crisp and golden brown. Let the pie sit for 5 minutes before serving hot.
Change it up: This pie is also excellent without chorizo, as leeks pack in so much flavour. Consider adding a couple of teaspoons of Dijon mustard instead.