Some nights when you get home, you want to shut all the blinds, light some candles and eat pie. That’s just what we did a couple of weeks ago.
I’ve been hunting for Jus-Rol’s new gluten free puff pastry sheet and I eventually found it in Morrisons in Preston (bit of a trek from home!). I must say, it’s the best gluten free pastry yet in terms of being able to handle it and work with it.
1 medium onion, peeled and sliced
1tsp of garlic paste
2 medium leeks, trimmed and cut into thin slices
50ml white wine
1 chicken stock cube
1 large chicken breast, diced
150g mushrooms, diced
2tblsp gluten free plain flour
200g half fat crème fraîche
1 Jus-Rol gluten free puff pastry sheet
2tblsp of milk
Pepper to season
1. Preheat the oven to 200°c. Spray the frylight into a large pan and heat over a low heat. Add the onion and garlic paste and fry gently for 5 minutes until the onion is softened. Add the leeks and mushrooms and cook for a further 2 minutes, stirring constantly.
2. Pour over the white wine and 50ml of the water. Dissolve the stock cube in the pan. Keep simmering on a medium / high heat and stir constantly until the liquid has reduced by about half, then remove from the heat.
3. Put the diced chicken in a bowl and sprinkle the flour on top and toss lightly together so the chicken is covered.
4. Add the rest of the water and the crème fraîche to the onion and stock mixture. Stir and then add the chicken to the mixture. Season with pepper.
5. Pour the mixture into an oven proof dish. If required, put something in the middle of the dish to support the pastry – I used a cookie cutter!
6. Cut the pastry to the size of the dish and place on top of the mixture. Cut a small slit in the middle and brush the pastry with milk.
7. Bake the pie for 30 – 35 minutes or until the pastry is golden brown and crispy and the filling is bubbly.
8. Serve with some veg, chips or potatoes and dig in! We chose some creamy mash.