CHICKEN AND LEEK PIE WITH MUSTARD KRAUT

Here is another collaboration with @london_fermentary

This chicken and leek pie with their Mustard Kraut is perfect for these cold December nights. In this pie we used shredded chicken but you could just as easily make this with leftover turkey on boxing day (you could even smuggle some left over ham or even sprouts in!) The mustard kraut works perfectly adding another layer of flavour.

We hope you enjoy this recipe and let us know how you get on with it!

Pastry

200g Buckwheat flour
450g Plain flour
250g Butter
2 eggs

Filling

3 leeks
90g butter
3 cloves garlic
Shredded roast chicken from a 1.5kg (ish) chicken
10 sprigs of thyme
Salt & pepper
100ml double cream
Grated nutmeg
1 x London Fermentary Mustard Kraut

We used a mixer to make the pastry, but it can be tenderly done with hands and a spoon. Put the flours and cubed cold butter into the mixer and blend until you get a fine breadcrumb consistency. Add the beaten eggs and 100ml cold water and give it a short mix until it forms a dough. Cling film and refrigerate for an hour.

Slice the leeks into thin rounds and saute in the butter along with the chopped garlic. Add the thyme leaves and cook down until soft. Once cooled, mix with the shredded chicken and double cream. Add salt, pepper and nutmeg to taste.

Cut the pastry in half and roll out the bottom piece to be placed in a greased pie dish. Put the chicken and leek filling on top, followed by one jar of London Fermentary Mustard Kraut, lightly squeezed to remove some juice.

Roll out the second half of the pastry. Use some of the kraut juice around the edge and put the lid on top, push down the edges with a fork and trim the excess. Cut a cross in the top and wash with a beaten egg.

Bake in the oven for 45 mins at 180 degrees. Cover with foil if the pastry starts to get too brown.

Serve and feel festive!