Written in KITCHEN of
Few imagine that leeks have a history of thousands of years. The Egyptians ate it, Dr. Galen used it as a remedy for many conditions, and further back in time, a legend about Welsh history in which Welsh soldiers followed the lead of St. David and hid behind a field of leeks. , put it on the coat of arms of this country. Enough reasons why in this recipe, instead of ordinary onions, leeks are responsible for providing flavor and greenness.
A theme of its own, the mass of white wine, gives it an elegant and surprising touch. Let’s continue with the chicken, leek and bacon pie recipe.
- 200 g of plain flour
- 100 g cold butter
- 2 pinches of salt
- 100 cc cold water (if made like any dough) or cold white wine
Ingredients for the filling:
- 500 g skinless and boneless chicken
- 100 g of smoked ham cut into slices
- 3 large leeks with healthy leaves
- 4 eggs
- butter 2 tbsp.
- spices to taste
- 2 tablespoons. of grated cheese.
First prepare the dough, as it needs to rest. Put the flour and butter on the counter and with two knives or a cornet (sharp and wide spatula) chop and mix everything until it becomes coarse sand. Pour in the salt and wine a little at a time, you should not get a full 100 cc. When everything is combined, it is taken to rest in the refrigerator for 30 minutes or until ready to use.
Prepare the filling. In a frying pan over a medium heat with butter, arrange the well-washed leeks without the roots and cut them into thin slices (use the amount of leaves to make it equal to the white) and the bacon cut into strips. When the vegetables have softened, add the diced chicken, season, lower the heat and simmer for 20 minutes. Let it cool.
Beat the eggs with 3 tbsp. of water and salt. Roll out the dough, line a 22cm tart pan. Mix the egg with the filling, arrange it in the dough and bake it in a moderate oven for 30 minutes. Just before removing it, put the grated cheese on top.
When the dough and toppings turn golden brown, remove and it’s ready to serve.