The Dogmother Posted November 19, 2009 Share Posted November 19, 2009 This was one of those 'use what's in the freezer' projects at the weekend. You will need: S"Ooops, word censored!"s of free range chicken (mine were left over from a roast) Some rashers of bacon, cut into small strips 2 small onions Clove of Garlic 1 leek, cleaned and cut into 1cm rounds Jar of M&S chablis Sauce (great in emergencies) Frozen puff pastry 1 egg for glazing Fry up the onions and garlic, add in the bacon and fry until it's crispy. Add the leek and cook until that goes soft. Add the Chablis sauce and the chciken s"Ooops, word censored!"s and cook until it's all cooked through. Pop it into a pie dish or similar, cover with the puff pastry, cut holes in the top and glaze with a whipped egg. This is utterly delicious with garlic mashed potato Quote Link to comment Share on other sites More sharing options...
ClaireG Posted November 19, 2009 Share Posted November 19, 2009 Yum, it looks delish Clare Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 19, 2009 Author Share Posted November 19, 2009 It was - i just finished it for lunch! Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted November 19, 2009 Share Posted November 19, 2009 Why 'Cheat's' pie though? Looks proper to me! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 19, 2009 Author Share Posted November 19, 2009 'cos I used a jar of sauce when I usually make my own Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 19, 2009 Share Posted November 19, 2009 Yummy, now I know what was in the pie that was pictured in NB I must get me some chablis sauce Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 19, 2009 Author Share Posted November 19, 2009 You should have popped over for lunch today and helped me finish it! Quote Link to comment Share on other sites More sharing options...
A chickychickychick-ENN!! Posted November 20, 2009 Share Posted November 20, 2009 Cor-tastic! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted November 28, 2009 Share Posted November 28, 2009 Just made a mushroom and leek version of this. Divine. Quote Link to comment Share on other sites More sharing options...
Guest Posted November 28, 2009 Share Posted November 28, 2009 what's the recipe for your home made chablis sauce please or it just your bog standard white wine sauce? i've got the leeks, the ham (no bacon) onions, garlic etc (no chicken but I might lob in some mushrooms) and make my own short pastry, just need to know the trick to the sauce. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 28, 2009 Author Share Posted November 28, 2009 Glad that it worked with your combo Egluntyne, I will try that next time. Poet, I make up a very light white sauce with a dash of double cream, then stir in some chablis (or other white wine). Add some lightly chopped tarragon and Bob's your uncle I don't drink, but it really does make a difference to the taste if you use good quality white wine. Quote Link to comment Share on other sites More sharing options...
Guest Posted November 28, 2009 Share Posted November 28, 2009 that reminds me, I planted some russian tarragon ages ago and forgot about it! Must go and see if it's come up! Think I'll make a version of this t'row Quote Link to comment Share on other sites More sharing options...
lisaroo2 Posted January 9, 2010 Share Posted January 9, 2010 Claret - you're a star!!!! Have made this pie for tonight's tea and it is gor - ge - ous!!!! I'm a very novice cook and was delighted by the results of this recipe and have earned massive amounts of browny points from hubby!!! Couple of questions though... ...please can you tell me how to make the chablis sauce? and... ... would it be possible to make the filling the day before, pop it in the fridge and then pop the pastry on and bake the next day, I'm thinking if I decide to make it for a family 'do' Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 9, 2010 Author Share Posted January 9, 2010 Lisa, it's totally possible to make the filling in advance, in fact I often make two pies and freeze one. I use the m&S Chablis sauce in a jar, which is why it's a cheats pie you can always make your own by making a basic white sauce and then using white wine instead of half the milk. Quote Link to comment Share on other sites More sharing options...
Patricia W Posted January 11, 2010 Share Posted January 11, 2010 I'm going to try this tomorrow! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 13, 2010 Share Posted January 13, 2010 Dished this up tonight at Egluntyne Towers. The chaps love it. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 13, 2010 Author Share Posted January 13, 2010 Glad to hear it Egluntyne. I tend to make two and freeze one for those days when you're lacking inspiration on the cooking front. Quote Link to comment Share on other sites More sharing options...
henny penny Posted January 22, 2010 Share Posted January 22, 2010 Hi Claret If you freeze one - do you freeze it with the pastry on uncooked? and also do you let it defrost before cooking or can it be popped straight into the oven? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 22, 2010 Author Share Posted January 22, 2010 I freeze it ready cooked and the defrost thoroughly before reheating. I do lots of batch baking to freeze - I work locally and pop back for lunch, it suits me better to eat my main meal in the middle of the day, so I can just heat it up. This is one of Rosie's favourites. You can use other veggies if you don't have leeks; I have made it with soya beans or peas too. Quote Link to comment Share on other sites More sharing options...
