I fell in love with pies during my recent trip to Australia. Whether sweet or savory pies, the Aussie really makes them so yummy and flavourful. The filling are moist and fresh, while the crust stays crumbly or flaky, depending on whether it's shortcrust pastry or puff pastry.
And so with the leek that I brought back from Australia, I decided to make this Chicken and Leek Pie. We have leeks all year round in Singapore, but more commonly are leeks from Malaysia and China (especially during the year end). Those big round leeks from Australia are not so common and are relatively more expensive.
Shortcrust pastry (makes 4 pies):
250g plain flour, 125g cold butter (I used salted butter), 1 egg yolk + 3 to 4 tbsp water
1) Rub butter into flour till it resembles breadcrumbs. Stir in egg yolk and water to form a dough. Do not knead the dough. Wrap in clingwrap and chill in fridge for about 30 minutes (I prepared the dough in the morning and rolled the dough in late afternoon).
2) Roll out the dough thinly between 2 sheets of baking paper. Trim the dough to fit into your pie mould or dish. With the leftover dough, roll out again and cut out dough pieces for the top cover.
Chicken and Leek filling:
1 big chicken thigh (deboned, cut into chunks and marinated), 1/2 big leek (chopped), 1 carrot (chopped), 1 onion (chopped), 1 potato (cut into cubes), 1/2 can Campbell's cream of mushroom soup concentrate, 3 tbsp sour cream, soy sauce (to taste), 1 tsp dried mixed herbs.
1) Heat up a frying pan. Stir fry the onions and chicken till fragrant. Set aside.
2) Cook the chopped carrots and leeks in the pot with a little oil. Add the dried herbs, cover and cook over medium low heat for about 5 minutes.
3) Add potato to the pot and stir in the mushroom soup concentrate. Add sufficient water to cover all the ingredients. Cover and let it simmer.
4) When the sauce has thickened slightly and the potato turns soft, add in the chicken/onion. Let it cook for a few more minutes, add the sour cream and soy sauce to taste. Thickens the sauce with a little cornstarch solution, if necessary.
To make the pie:
Spoon filling into unbaked pie shell and cover with another piece of pastry dough. Pinch the top and bottom dough pieces at the edges to seal the pie. Brush the pie with beaten egg. Cut a small hole at the top of the pie. Bake in preheated oven of 190C for about 40 minutes or til golden.