Mark Moriarty’s recipe for chicken and leek pie from Flavour
A classic winter warmer, try this chicken and leek pie recipe from chef Mark Moriarty from his cookbook, Flavour.
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Cooking tools:
- Chef's knife
- Cutting board
- Heavy-based pan
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Plate
- Baking sheet
- Rolling pin
- Pastry brush
- Paring knife
- Microplane
- Pepper mill
- Oven
Ingredients
- Chicken breasts: 6. diced into thick chunks
- Onion: 1. roughly diced
- Leeks: 3. cleaned and sliced about 1cm thick
- Butter: 100g
- Garlic: 3 cloves. thinly sliced
- Plain flour: 5 tbsp
- Chicken stock: 1l
- Single cream: 150ml
- Tarragon: 1 handful of leaves
- Thyme: 1 handful of leaves
- Wholegrain mustard: 1 tbsp
- Lemon: 1. zest and juice
- Puff pastry: 1 sheet. readymade
- Egg yolks: 1
- Sea salt
- Freshly ground black pepper
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