Blackbird Pieor Chicken Leek And Potato Pie Recipes

Steps:

• Pre-heat oven to 200C/400°F.
• Grease and line a pie dish with baking paper.
• Mix together your mashed potato, leeks, chicken, ham, crème fraiche & seasonings to taste. Set to one side.
• Roll out your pastry and line the base of the pie dish - allow the edges to extend over the edge of the pie dish.
• Put you filling into the pastry pie case - and sit your blackbird or pie funnel in the middle, pushing it down slightly so it is not too high.
• Turn back the pastry edges and make a raised crust all the way around. Dampen the piecrust with some of the beaten egg & milk mixture.
• Roll out your pastry for the lid - ease it over the top gently breaking OR cutting a hole for the blackbird to poke through!
• Turn back the edges of the pastry lid and neatly crimp the top together with the bottom - using a fork to help you if necessary.
• Brush the beaten egg and milk glaze over the top and bake in the pre-heated oven for about 45 minutes.
• Take out and allow to cool very slightly before serving with fresh vegetables & gravy. This is also wonderful cold as picnic food.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender. Drain, reserving the water, then mash with a little seasoning.
• Cut chicken into small chunks, then toss in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften. Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender. Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
• Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.

Steps:

• Peel the potatoes and slice thinly.
• Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
• Mix together the flour, salt, pepper and nutmeg.
• Grease a casserole dish.
• Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
• The top layer should be potatoes.
• Dot the top with butter, pour hot milk on top of the casserole.
• Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.