Chicken, leek and cider pie with mature cheddar and hazelnut crumble
The most old-fashioned dish in the book and one of my family’s favourites. I can turn out meals that come from the Lebanon, Turkey and Brazil – full of interesting ingredients and exotic flavours – but they still ask for this. It needs good seasoning, so pay attention to that bit.
Ingrediënten
FOR THE FILLING
- 400 g 14oz leeks
- 40 g 1½oz unsalted butter
- 200 ml 7fl oz cider
- 50 g 1¾oz plain flour
- 300 ml ½ pint whole milk
- salt and pepper
- 1½ tsp Dijon mustard
- 400 g 14oz cooked chicken, torn into pieces
- 2 tbsp double cream optional
FOR THE CRUMBLE
- 100 g 3½oz plain flour
- 100 g 3½oz breadcrumbs
- 125 g 4½oz cold unsalted butter, cut into small cubes
- 35 g 1¼oz hazelnuts, roughly chopped
- 60 g 2oz mature Cheddar, grated
- 30 g 1oz Parmesan, grated
- 1 tbsp finely chopped parsley leave
Instructies
- Preheat the oven to 190°C/375°F/gas mark 5.
- Remove the discoloured outer leaves from the leeks and trim the dark tops and bases.
- Cut the leeks into 2.
- 5cm (1in) lengths and wash thoroughly under running water; you need to remove any trapped soil.
- Melt 15g (½oz) of the butter in heavy-based saucepan and add the leeks.
- Cook over a medium heat for about five minutes, they shouldn’t become coloured.
- Add 2 tbsp of the cider and cover the pan.
- Cook on a low heat for another five to seven minutes.
- The leeks should become soft, but retain their shape.
- Meanwhile, melt the rest of the butter in a separate saucepan and add the flour.
- Stir the flour into the butter and cook it over a medium heat for about a minute.
- Take the pan off the heat and add the milk a little at a time, stirring well after each addition to incorporate the liquid into the roux and keep the mixture smooth.
- After you’ve added all the milk add the remaining cider, too.
- Return the saucepan to the heat and bring to the boil, stirring all the time, to form a thick sauce.
- Reduce the heat and simmer for three minutes to ‘cook out’ the flour.
- Season, add the mustard, then stir in the leeks (with their cooking juices) and the chicken.
- Heat all this through thoroughly, add the cream if you’re using it (it brings a touch of luxury but isn’t necessary) and taste for seasoning.
- Pour the mixture into an ovenproof pie dish.
- To make the crumble, put the flour, breadcrumbs and butter into a bowl and rub the mixture between your fingers until little lumps have formed.
- Add the rest of the crumble ingredients and season well.
- Spread this over the top of the filling and cook in the hot oven for 30 minutes, until the top is golden brown.
- Serve immediately.
- I like a watercress salad on the side and a few boiled waxy potatoes.
