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Gluten Free
This is a great pie and with my Gluten-Free shortcrust pastry, it's one everyone can enjoy.
Servings 6
Calories 1076 kcal
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins

Ingredients
 

Shortcrust pastry

  • 225 g Gluten-Free Flour mix A, (see below)
  • 1 pinch Gluten-Free baking powder
  • ½ tsp xanthan gum
  • 2 pinches salt
  • 100 g Stork margarine
  • 1 medium egg, beaten
  • cold water

Pie Filling

  • 1 medium onion, peeled and chopped finely
  • 2 garlic cloves, chopped
  • 2 medium leeks, washed really well and finely chopped
  • 12 medium chicken thighs, bone in
  • 2 Gluten-Free chicken stock cubes
  • salt and freshly ground black pepper
  • 4 tbsp cornflour or arrowroot or any starch
  • 4 tbsp cold water
  • 150 g frozen peas
  • 150 g cubed cooked ham or cooking chorizo
  • 198 g can sweetcorn, drained really well
  • beaten egg

Instructions
 

  • Preheat the oven to 200C gas 6.
  • Place the onion, garlic, leeks, chicken and stock cubes into a saucepan. Just cover with water and bring to a boil.
  • Turn the heat down and simmer for 20 minutes or until the chicken is cooked but not falling off the bone.
  • Once cooked, remove from the stove and lift out the chicken thighs. Place the pan back on the stove and reboil. Cook for 5 minutes to thicken the stock.
  • Meanwhile, remove the skin from the chicken and discard, then pull the meat away from the bone. When all the thighs are done, roughly chop.
  • Place the chicken back into the reduced stock and mix well off the heat. There should be enough sauce to cover the meat well but not too sloppy.
  • Place back on the stove and heat.
  • Mix the cold water and starch and gently pour into the simmering chicken veg mix. It will pretty much thicken straight away. But don't go mad; there is nothing worse than a heavy gloopy consistency.
  • Add the peas, cooked ham and sweetcorn, season with salt and pepper. The mix should be nice and thick now.
  • Spoon into a 26cm x 19cm deep oval dish. If you can cool, then chill all the better.
  • Roll out the pastry, then cut roughly the shape you require. Finally, cut and keep the trimmings.
  • Egg the top of the baking dish, then lay the trimmings around the edge and press gently. Then re egg.
  • Lay the oval of pastry carefully over, press down well and decorate the edge.
  • Egg well, then make 2-3 slits in the top of the pastry.
  • Bake for 35-40 minutes, cool for 10 minutes, then cut and eat.

Pastry

  • Place the flour, salt and margarine into a bowl and really mix well. Rub in well until you have fine breadcrumbs. I tend to take the lazy route and use a food processor.
  • Add the egg and a little water and really mix well. Keep an eye on the texture. You may need to add a little more water, so it's nice and soft. Bear in mind the gum will tighten up the mixture considerably. Roll out and use.
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Notes

Gluten-free Flour Mix A
I use three Gluten-Free Flour Mixes simply because different combinations of flour work better for different recipes. For example, I’ve found Gluten-Free Flour Mixes A and B work well for biscuits and cakes. In addition, The Gluten-Free Bread Mix contains soya flour, which I think helps in most of the recipes with yeast.
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Nutrition Facts
Chicken Leek & Ham Pie with Chorizo
Amount per Serving
Calories
1076
% Daily Value*
Fat
 
69
g
106
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
1
g
Cholesterol
 
326
mg
109
%
Sodium
 
1150
mg
50
%
Potassium
 
901
mg
26
%
Carbohydrates
 
53
g
18
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
58
g
116
%
Vitamin A
 
1748
IU
35
%
Vitamin C
 
17
mg
21
%
Calcium
 
69
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Chicken, Pies / Flans / Tarts
Cuisine ITV This Morning, Winter
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