Chicken, ham and leek pie
Serves 4
Ingredients
- Pie filling
- 250ml chicken stock
- 3 chicken breasts skinned
- 75g butter
- 2 leeks trimmed and cut into 1cm slices
- 50g plain flour
- 200ml milk
- 2-3 tbsp white wine (optional)
- 150ml double cream
- 150g piece thickly carved ham cut into 2cm chunks
- Small handful of chopped tarragon
- Sea salt flakes, freshly ground pepper
- Pastry
- 500g plain flour
- 200g butter
- 100g grated cheddar cheese
- Iced water to bind
Method
For the filling:
- Heat the chicken stock in a saucepan. Add the chicken and bring to a low simmer. Cover with a lid and cook for 15 minutes. Remove the chicken from the stock and place on a plate to cool. Pour the cooking liquor into a large jug.
- Melt butter in a large heavy-based saucepan over a low heat. Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened.
- Slowly pour the milk into the pan, stirring well between each addition. Gradually add stock and the wine, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 10 minutes.
- Season the mixture to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Set aside to cool.
- Place a baking tray in the oven and preheat at 200C/400F/Gas 6.
- For the pastry put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add grated cheese and water and blend until the mixture forms a ball. Keep one quarter of the pastry for the lid.
- Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until 5mm or ¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
- Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken, ham and tarragon into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.
- Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess.
- Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.
Tim Harrington’s Bio
Name: Tim Harrington
Job title: Executive Chef
Time at Lord’s: 4 years
Catering background
I took O level home economics at school as I knew I wanted to be a chef aged 13 and I joined the Royal Air Force at 16 to learn my trade. After eight years I moved to London where I worked in high end business and industry staff feeding facilities, events and corporate hospitality. I became Executive Chef at the Royal Opera House where I spent five years ahead of starting at Lord’s in April 2012.
Signature dish
Many spring to mind however working at Lord’s as in-house caterer gives us the opportunity to use top quality seasonal food, sourced directly from producers during the winter months in preparation for the new season. If I had to choose one it would be new season trio of lamb using the neck, belly and best end, poached asparagus and minted Jersey Royals.
Biggest achievements at Lord’s
Redesigning the meeting and events and summer cricket menus working alongside a great group of talented chefs.
The Bicentenary celebrations of the venue in 2014 were fantastic. There was a marquee built on the pitch and some very high profile events took place.
Helping to design WG’s, our new public catering outlet. It’s been a huge success this season and has pushed the boundaries of public catering within sports arena.
Designing the Mound Stand Level 3 kitchen and opening an a la carte restaurant for our debenture holders.
Plans for future catering at Lord’s
Staying ahead of the field and keeping Lord’s at the top of its league for food and hospitality.