Pie
Puff Pastry (pre made sheet)
400-500g chicken, cubed
400ml cream, I used double
1 large leek
Marjoram, dried is fine
3 garlic cloves
butter or oil for frying
1 egg, beaten
some grated cheese
Salt
Pepper
Mash
5 maris pipers
2 table spoons wholegrain mustard
nutmeg
Salt
Pepper
10ml cream / milk or butter
*Follow the instructions on your puff party, you may need to take it out the fridge for a little while before you can use it.*
Chop the large leek and gently fry in oil or butter, use a reasonably sized pan as we’ll only use one here.
Crush garlic in the to the pan with the frying leeks.
When the leek is soft, with some colour and the garlic is clear pop in a bowl on the side.
In the same pan, fry your chicken until slightly brown and cooked through.
Once the chicken is cooked, toss the leeks back in and stir together.
Pop in your marjoram (or other chosen herb, oregano or thyme work well here).
After the herbs begin to release their smell, pour in the 400ml cream.
Stir occasionally for the new few minutes, add salt and pepper to taste.
Once well combine, put into your pie dish and leave to cool.
Once cooled…
Top with cheese
Roll on the puff pastry, and wash with the beaten egg.
Pop a whole in the top of the pastry and trim to size, leave a little over hang so you don’t get any gaps.
Put the pie in the oven for the designated time on your puff pastry instructions.
On to the Mash!
Boil a large pan of lightly salted water
Quarter up your potatoes and pop them in the boiling water until cooked (poke with knife or fork and check)
Drain the potatoes
Add your mustard, cream and mash
Once mashed add salt and pepper to taste
Grate over your nutmeg or add a pinch of ground nutmeg and give a good mix
Take your pie out of the oven, slap your mash on a plate and enjoy!
