Ingredients

The following ingredients have 4 Servings
  • C
  • h
  • i
  • c
  • k
  • e
  • n

Instruction

  • <p>Preheat the oven to 180°C fan/200°C/gas 6.</p> <p>Tip the leeks into a bowl, pour over a kettleful of boiling water, and leave to steep for 2 minutes while you get on with prepping the other ingredients.</p> <p>Drain the leeks well in a colander, then tip into a roasting tin along with the chopped chicken, chorizo, crème fraiche, lemon zest and juice, salt (if using) and a good grind of black pepper. Give everything a good mix, then brush the edges of the roasting tin with a little beaten egg and lay the pastry on top.</p> <p>Use your thumbs or a fork to press the edges of the pastry against the edges of the tin – don’t worry about any overhang, it’ll just mean there’s more to eat later. Brush with the beaten egg, then cut a cross in the middle for steam to escape. You can add cut shapes from the excess pastry and stick them on top with a little beaten egg, if you’re feeling artistic.</p> <p>Transfer to the oven and bake for 25–30 minutes, until the pastry is crisp and golden brown. Let the pie sit for 5 minutes before serving hot.</p> <p><strong>Change it up: </strong>This pie is also excellent without chorizo, as leeks pack in so much flavour. Consider adding a couple of teaspoons of Dijon mustard instead.</p>