Ingredients with Measurements:
- 2 jambonettes (chicken legs)
- 2 leeks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon dried thyme
- Salt and pepper, to taste
- 1 sheet puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the sliced leeks and cook until they are tender, about 10 minutes.
4. Add the flour and stir to combine. Cook for 1-2 minutes.
5. Gradually add the chicken broth and heavy cream, stirring constantly until the mixture thickens.
6. Add the dried thyme, salt, and pepper to taste.
7. Remove the jambonettes from the bone and shred the meat. Add the shredded meat to the skillet and stir to combine.
8. Pour the mixture into a 9-inch pie dish.
9. Roll out the puff pastry sheet and place it over the top of the pie dish. Trim the edges and brush the pastry with the beaten egg.
10. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 29g
Protein: 19g
Sodium: 550mg
Sugar: 5g
Substitutions for ingredients:
- Jambonettes can be substituted with chicken thighs or breasts.
- Leeks can be substituted with onions or shallots.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add mushrooms to the skillet for a mushroom and leek pie.
- Use beef broth instead of chicken broth for a beef and leek pie.
- Add grated cheese to the pie filling for a cheesy leek and jambonette pie.
Tips and tricks:
- Be sure to cook the leeks until they are tender before adding the flour and liquid to the skillet.
- Use a pastry brush to evenly coat the puff pastry with the beaten egg.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a side salad or roasted vegetables.
Garnishes:
Garnish the pie with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair the pie with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the pie filling is too thin, add a bit more flour to thicken it.
- If the pastry is not golden brown, brush it with more beaten egg and return it to the oven for a few more minutes.
Food safety advice:
- Be sure to cook the jambonettes to an internal temperature of 165°F to ensure they are fully cooked.
- Store leftover pie in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Jambonette and leek pie is a classic British dish that dates back to the 19th century. It was originally made with ham hocks, but chicken legs are now commonly used.
Flavor profiles:
This pie has a rich and savory flavor from the jambonettes and leeks, with a buttery and flaky puff pastry crust.
Serving suggestions:
Serve the pie hot with a side salad or roasted vegetables for a comforting and satisfying meal.
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Region: British