Why recepie famous for?
Ingredients
175 g gluten-free flour,85 g chilled butter coarsely grated,
50 g mature cheddar grated,
1 tsp coarse grain mustard,
For the filling,
500 g skinless boneless chicken breasts cut in chunks,
25 g butter,
2 tbsp sunflower oi,l
2 leeks thickly sliced,
350 ml hot chicken stock,
1 tbsp gluten-free flour,
85 g watercress chopped,
4 tbsp crème fraîche,
1 tbsp milk,
Instructions
for glazingMethod
Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
Fry the chicken in the hot butter and oil for 5 minutes until golden. Add the leeks and fry for 2 -3 minutes until softened. Add the stock, bring to the boil then cover and simmer gently for 15 minutes.
Preheat the oven to 200C/gas 6/fan 180C.Transfer the chicken and leeks to a 1.2 litre pie dish with a slotted spoon – leave the stock in the pan. Make a paste with the flour and 1 tbsp cold water. Thin with 2 tbsp stock then add to the pan and stir on the heat non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks. Cool.
Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.
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