Chicken, sweet potato and leek pie

Recipe from: 10/27/1999 12:00:00 AM
Ingredients 18
Servings 8
Time

Ingredients

  • 2
    kg
    chicken
  • 1
    small onion
  • 2
    bay leaves
  • 10
    ml
    fresh thyme
  • salt and milled black pepper
  • 45
    ml
    olive oil
  • 45
    g
    butter
  • 1
    medium onion, chopped
  • 1
    clove garlic, crushed
  • 6
    leeks, trimmed and sliced
  • 15
    ml
    fresh origanum
  • 60
    ml
    chopped fresh parsley
  • salt and milled pepper
  • 500
    g
    sweet potato, cubed and cooked
  • 150
    ml
    milk
  • 250
    ml
    thick cream
  • 800
    g
    frozen puff pastry, thawed
  • 1
    egg, beaten
 

Method

 
Preheat oven to 220 ºC. Stuff chicken cavity with small onion, bay leaves, thyme, salt and pepper. Drizzle 15 ml (1 T) olive oil over and roast for 1 hour. Remove from oven and cool. Remove meat from bones and discard bones, skin, herbs and onion. Chop meat and set aside. Heat butter and remaining oil in a large saucepan over moderate heat. Add onion, garlic and leeks. Cook for 5 minutes, or until softened. Add herbs, salt and pepper and cook for a further 5 minutes. Add chicken, sweet potato, milk and cream and simmer for 15 minutes. Spoon into 8 pie dishes, each 12 cm in diameter. Roll out pastry and cut into 8 rounds. Cover pie dishes with pastry rounds and decorate with pastry scraps. Pierce pastry with a fork to allow steam to escape during baking. Brush with egg. Bake at 220 ºC for about 30 minutes, or until pastry is golden brown.
 

Read more on: poultry  |  bake  |  roast
 

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