- 1 tbsp Olive oil
- 1 tbsp Butter
- 1 Onionchopped
- 3 cloves Garlicsliced
- 4 Chicken thighsboned, cubed
- 7 oz Leeksliced, white parts only
- 2 tbsp All-purpose flour
- 150ml Dry white wine
- 450ml Chicken stock
- 200ml Double cream
- 2 tsp English Mustard
- Saltto taste
- Black pepperto taste
- 3 ½ oz Dried pruneshalved
- 5 ½ oz Caerphilly Cheesecrumbled
- 2 oz mixed Tarragon and flat leaf parsleychopped
- 1 lb Frozen puff pastryready, rolled
- 1 Egg yolks
- 1 tbsp Double cream
Chicken, Leek and Caerphilly Cheese Pie
Not many people know this but when I was in high school, I spent three months studying abroad in Wales. This Chicken, Leek, Caerphilly Cheese and Prune Pie is a dish that I ate while I was there and never forgot. It uses Caerphilly cheese which is a hard, crumbly white cheese. If you can’t find Caerphilly, you can substitute it with a strong crumbly cheddar.
Start by sautéing onions and garlic in a skillet. Add chicken and sear for 5 minutes until cooked on the outside. Make the sauce by stirring in flour and leeks. Pour in white wine and chicken stock, then add double cream and mustard. Stir well as you add prunes, cheese, and herbs. Place the pie filling in a pie dish and top with a pastry lid. Bake for 25 minutes.
To make Chicken, Leek, Caerphilly Cheese and Prune Pie, you will need the following ingredients:
Steps to make Chicken, Leek and Caerphilly Cheese Pie
Preheat the oven to 350 °F.
Sauté onions and garlic
Add cream and mustard
Add sauce to a pie dish
Add pastry lid
Mix an egg yolk with 1 tablespoon of cream. Brush around the edges of the pie dish. Cover with a sheet of ready rolled puff pastry. Cut around the sides of the pastry with a knife and brush the lid of the pie with the remaining egg mixture. Using a fork, make some small holes in the pastry lid to ensure the steam can escape.