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
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Pie dish
- Oven
- Pastry brush
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Mixing bowl
- Measuring cup
- Fork
- Baking sheet
- Slotted spoon
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
- pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Coinneach’s Tea Cakes from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod
app.ckbk.com
Chicken And Leek Pie
donnahay.com.au
Chicken And Leek Pie
donnahay.com.au
Chicken And Leek Pie
donnahay.com.au
Leek Pie - Cookidoo® – the official Thermomix® recipe platform
cookidoo.co.uk
Bacon, Egg And Leek Pie
belindajeffery.com.au
Leek Pie - Cookidoo® – the official Thermomix® recipe platform
cookidoo.thermomix.com
Mark Moriarty’s recipe for chicken and leek pie from Flavour
finedininglovers.asia