Chicken, ham & leek pies
Tender chicken in our creamy ham hock and leek sauce, topped with our light, flaky puff pastry.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200oC fan/ gas mark 7.
- Remove all packaging, leaving the pies in their ramekins. For best results, brush the pastry with milk or whisked egg*.
- Place the dishes on a tray in the centre of the oven and bake for 25 to 30 minutes, until the pastry turns golden brown. Make sure your pies are piping hot throughout.
- Leave to stand for 4 minutes before serving in their dishes. Be careful, they’ll be hot.
* Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress!
Chicken (29%), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), milk, cream (milk), water, leeks (7%), onions, butter (milk), smoked ham hock (4%) (pork, salt, antioxidant: sodium ascorbate, preservatives: sodium nitrite, potassium nitrate*), smoked bacon (4%) (pork, salt, preservatives: potassium nitrate, sodium nitrate, sodium nitrite*, antioxidant: sodium ascorbate), rapeseed oil, white wine, sustainable palm oil, dijon mustard (water, mustard seeds, vinegar, salt), salt, lemon juice, parsley, chicken stock (chicken, dried potatoes, water, yeast extract, salt, chicken fat), garlic purée, black pepper.
Secret ingredient: obsession
*Don’t worry, these are part of the traditional curing method of Smoked Bacon and Smoked Ham Hock
WARNING: Although we do our very best to take out all the bones, some may remain.
per ½ pack
(of which saturates)
(of which sugars)
For allergens, including cereals containing gluten, see ingredients in bold.
May contain peanuts, nuts and sesame.
Goes Best With
GARDEN PEAS WITH MINTED BUTTER
200g green peas (about 500g of fresh pods, or you could use frozen)
¼ medium onion, thinly sliced
10g fresh mint, chopped
1. Melt 2 tbsp butter in small frying pan. Add onions and sauté for about 5 mins until they are tender.
2. In a small saucepan, add just enough water to cover the bottom and keep the peas from scorching (about 4 tbsp). Add the peas and onion. Cover and cook over a medium heat until the peas are tender (about 5—10 minutes, depending on size and freshness). If the butter is not at room temperature, melt it while the peas are cooking.
3. When the peas are done, drain them, then add the butter and mint.
Smooth dry white wines, like chardonnay, would be our tipple of choice here. Either that or a bright, fruity cider.