T'eyla Minh (teylaminh) wrote,
T'eyla Minh

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Just a Recipe

I meant to post this a little sooner, but yesterday my brain was being eaten alive by PMT of Doom. Like, at one point I would happily have murdered all of my co-workers and stood cackling in a pool of their blood. Today, however, I am feeling human again, and I've had my PDR with Senior so spent an hour and a half venting all of the past year's irritations to get her up to speed. (She admitted wanting to throttle Snowflake at times, so it's not just me!)

There were annoying things yesterday but they were made worse by my brain being full of ANGER, so I won't bother to recount them and anyway they were mostly just Snowflake throwing her toys out of the pram and being generally irritating. :P

Anyway, here's a recipe. Chicken, Bacon and Leek Pie

Serves 2


1x cooked chicken breast or about 150g cooked chicken meat
2x rashers smoked bacon
1x leek, trimmed
2x garlic cloves, crushed
1x vegetable stock cube
Olive oil
White wine
Pre-made pastry (filo / puff)
Salt & pepper
Soured cream (or any cream)
Wholegrain mustard (optional)


Pre-heat the oven to 200C/gas mark 6.
Chop up the bacon into 1-inch lardons and fry them off in a saucepan in a glug of olive oil for about five minutes.

Chop the leek into half-inch pieces and add them to the pan with the crushed garlic. Add a generous glug of white wine and give it a stir, then turn the heat down, cover the pan and cook for 10 minutes. About halfway through crumble in the stock cube and give it another stir, then replace the lid.

After 10 minutes add the chicken and stir again. Add some water if it looks too thick, then replace the lid and cook for another 10 minutes.

Place a sieve over a jug and pour the contents of the saucepan into the sieve. Leave it for a few minutes so the juices drain out into the jug.

Meanwhile, if using filo pastry, melt some butter in a bain-marie and grease the inside of your pie dish. Layer the filo in the bottom so that it covers the side, buttering each layer. (I actually made this to use up some filo that was in the fridge and I didn't have very much, but normally you would do about six layers.)

Decant the pie filling into the dish. In the jug, stir in a heaped tablespoon of soured cream and add a little water. I added about the same amount of mustard, but I think next time I might not bother and let the gravy sing for itself, as it was a bit overpowering. Add a bit of plain flour or cornflour to thicken it, plus some salt and pepper, then pour over the filling in the pie dish.

Cover the pie with some more layers of filo. If using puff or even shortcrust, don't bother with the bottom layer, just put the filling directly into the pie dish and cover the top with the pastry - brush with egg or milk to brown it off.

Heat in the oven for about 30 minutes until the pastry is golden brown.

We had this with roasties and carrots. Lovely. :)

So, there we go.

Minute-taking test tomorrow! Last night I went to Matalan to get myself a new suit jacket and a blouse, the only decent one of which I could find is royal blue satin... My blue suit does just about still fit but the jacket is a bit tight. Not sure if I even need to dress up for the test but first impressions and all that. :P

Will doubtless report back at some point.

Tags: cooking: savoury, future, job-hunting, recipes, wimmins

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