Sunday, May 22, 2016

Chicken, Leek and Brie Rustic Pie

A couple of weekends ago, Craig and I drove out to the Olympic Peninsula, the northwestern most point in Washington.  This area is a rain forest, so there is usually a lot of rain and wetness. The trip was an adventure, as we had to take a ferry across the Puget Sound, across the floating bridge in Hood Canal, through Port Gamble (such a cute little town), through Sequim, and Port Angeles, by Lake Crescent, La Push and finally to Forks… know the town when the Twilight books and movies were set.  While we're not vampire or werewolf fans, so the references were just wasted on us.  Either way, we had a great time, doing just what we like, seeing the national parks, beaches and shopping at a few farmers markets.

Hurricane Ridge
Beach at La Push

That brings me to this post.  While in Port Angeles, on our way back from Hurricane Ridge, we stopped by the Farmers Market and picked up a few things, some great bread, potatoes, and a few leeks.  I didn't want to do my typical Potato Leek soup, so I did a little research and came up with inspiration for this delicious recipe. Check it out below….

Chicken, Leek and Brie Rustic Pie
Serves: 4

2 large square sheets puff pastry, thawed
1 oz  butter
1 leek thinly sliced
3 cloves garlic crushed
1 T fresh rosemary, diced
14 oz skinless chicken breast, diced into 1 inch cubes/stripes
½ cup white wine
½ cup chicken stock
2 tablespoons cornstarch 
¼ cup cold water
¾-1 cup grate Parmesan 
3.5 oz brie thinly sliced
¼ cup parsley chopped
1 egg, lightly beaten
salt and pepper

1. Heat oven to 390 and line a cookie tray with parchment paper (or a Silpat). 
2. In a medium sized saucepan over a medium heat, melt the butter and cook down the garlic, leek and rosemary for around 8 minutes until soft. Add chicken and cook throughly. 
3. Add the wine and stock to the saucepan and continue to cook for 5 minutes (make sure it reduces, by half). Season with salt and pepper.
4. In a small bowl mix together the cornstarch and water to create a paste. Add this to the chicken mixture along with the chopped parsley. Mix through and remove from heat.
5. Place the first sheet on the cookie tray and spoon the chicken mixture into the center. Spread the mixture out, leaving a ½ inch boarder. Place the slices of brie on top. With a pastry brush (or your finger), brush some of the beaten egg around this border. 
6. Take the second sheet of the puff pastry and place on a cutting board. Cut sheet into ½ inch strips, “braid” the strips over the top of the chicken mixture, press down the border with your fingers and brush the egg over the top of the pie. Sprinkle some finishing salt on the egg wash.
7. Cook for around 30 minutes until the pastry is golden brown. Let stand for 5 minutes before cutting.

Leeks and garlic sautéing in butter
Added chicken
Chicken mixture with wine and stock, reducing and thickening,
Spoon mixture on puff pastry
Top mixture with Brie, 
Cut second sheet into strips
Braid strips, brush on egg wash,
Sprinkle with park and salt,
Finished Pie.

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