Cock-a-Leekie Pie from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod
One of the best things about writing a cookbook is choosing and testing all the recipes. This was one of the bakes that hands down was a winner with everyone th
Ingredients
- 1 leek
- 80 g (2¾ oz) butter
- 1 tablespoon flour
- 300 ml (1¼ cups) chicken stock
- 10 leaves of tarragon
- 8 prunes, stones removed
- 600 g (1 lb 5 oz) boneless chicken thighs
- 320 g (11 oz) packet of ready-rolled shortcrust pastry
- 1 egg, beaten
- Salt and pepper
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