Chicken, sweet potato and leek pie

Fairlady
8 servings
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Poultry

By Food24 November 03 2009
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Ingredients (18)

2.00 kg chicken
1.00 onion — small
2.00 bay leaves
10.00 ml fresh thyme
salt and freshly ground black pepper
45.00 ml fresh chillies — 573
45.00 g butter
1.00 onion — medium, chopped
1.00 garlic — cloves, crushed
6.00 leeks — trimmed, sliced
15.00 ml fresh oregano
60.00 ml fresh parsley — chopped
salt and freshly ground black pepper
500.00 g sweet potato — cubed and cooked
150.00 ml milk
250.00 ml cream — thick
800.00 g puff pastry — thawed
1.00 eggs — beaten
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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.



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