Total Time
1hr
Prep 10 mins
Cook 50 mins

I've been making this pie every time we get leeks for over a year now. It always goes down well. The original recipe is by Matt Baker (hence the name) on Blue Peter. It was shown on a Hogmany special in 2005 I think. I get three generous portions out of this, though it could probably serve 4, and I usually serve with extra veggies. If I have any pastry left over, I usually cut it into stars, brush with any left-over egg and sprinkle with cinnamon and sugar and bake under the pie. My sister loves it!

Ingredients Nutrition

Directions

  1. Heat the oven to 180 degrees Celsius or gas mark four. Then start melting 40g of butter in a big pan. Keep the heat low. Add the chopped chicken fillets to the pan.
  2. Then add the chopped leeks (you don't have to wait for the chicken to cook - just chuck the leeks in after it). Fry for two to three minutes on a medium heat. Now add 40g plain flour to the mix. Stir everything thoroughly and cook for another two minutes.
  3. Now pour in the milk and the chicken stock and keep stirring for five minutes or so until the mixture gets thick and creamy (make sure you keep stirring or it'll stick to the bottom of your pan). Add salt and pepper to taste and then pour the mixture into a pie dish.
  4. Next, roll a piece of puff pastry until it is just larger then the pie dish and around half a centimetre thick. Place the pastry on top of the pie mix pressing the edges into the dish. Any off cuts of pastry can be used to decorate the pie. A little milk or water will help your decorations stick to the rest of the pastry (I use some of the beaten egg).
  5. Finally, brush the top of the pie with a beaten egg and place in the oven for around 35 minutes or until the pastry is risen and golden.

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