Chicken, Leek, Prune and Caerphilly Pie is the perfect warming meal on a cold day. The chicken and leeks work perfectly with the crumbly cheese to make a delicious filling. Prunes add a hint of sweetness. Read on to get the recipe.
Eating food that is season means that you will have a much tastier dish. Seasonal food has more flavour and is cheaper than produce that has been forced to grow out of season. During the winter months finding native vegetables becomes more of a challenge. The leek is one of the heroes of the winter season.
Leeks are at their best during the cold winter months. As well as being tasty they are packed with nutrients and anti-oxidants that will help stave off winter colds. They are a versatile vegetable that can be cooked in a number of ways, fried, baked or boiled.
Recently British Leeks got in touch to see if I would like to try out one of the recipes on their website. They have a comprehensive section of leek recipes which all look really tasty. At today is St. David’s day I thought it would be apt to try one of their Welsh recipes. Chicken, Leek, Prune and Caerphilly Pie was my final choice.
Making the chicken, leek, prune and Caerphilly pie does take a little while but it is worth the effort. After all what is nicer than a home-made pie straight from the oven? If you are trapped in the house on a snow day what better way to spend your time. The aroma of the pie cooking will make you feel warm and cosy.
Whilst the pie does take time to make it is actually quite simple. First, you need to gently fry onions and garlic until they start to brown. Add some chicken to the pan and seal it. Next, add some leeks with some flour and stir. To make the sauce add white wine and chicken stock. Stir gently and the sauce will thicken gradually whilst the chicken cooks.
Once the sauce has thickened, stir in the cream and some English mustard. Finally remove from the heat and add the prunes, cheese and herbs. Pour into a pie dish and top with puff pastry. There is no need to make your own pastry, ready-made works just as well. Finally, bake in the oven for 25 minutes until the pie is ready.
Why not pin the recipe for later?
Leeks are a member of the allium family like garlic and onion. They have a different shape being long rather than round. After cooking they have a delicate onion flavour with a hint of sweetness that makes them perfect for use in lots of different dishes.
Leeks are in season from November until April and are the perfect vegetable for winter months.
Before cooking you need to wash leeks thoroughly as they often have soil trapped between the leaves. To prepare a leek cut off the roots and the uppermost leaves. Slice the leeks and wash well.
Store leeks in the vegetable drawer of your fridge for up to seven days. Wrap leeks before storing them so that the aroma does not taint other things in the fridge.
The Ancient Egyptians cultivated and consumed leeks in 2000BC. Leeks were also mentioned in the bible. In ancient (460B) Greece the Greek physician Hippocrates used leeks to cure nosebleeds. The Roman emperor, Nero, also ate lots of leeks. He thought they would improve his singing voice. Leeks have been around for a very long time.
Leeks are the National symbol of Wales. On the eve of a battle against the Saxons St. David told the Britons to wear leeks in their caps. It was easy for them to distinguish who was fighting on their side which led them to victory. To this day soldiers in Welsh regiments eat a raw leek on St David’s Day. Also girls who slept with a leek under their pillow on St David’s Day would dream of their future husbands in the night.
Leeks are great for lots of different recipes. Here are some you might like to try. Many of these are great winter warmers.
This traditional Scottish recipe is made with chicken, leeks and prunes. It is perfect on a cold day.
This mix of leeks, potatoes, cheese and cream is a delicious main meal or a side dish with a roast dinner.
A traditional recipe from North East England, leek pudding makes a lovely filling main meal or side dish. Leek growing is taken very seriously in the North East and this is a great way to use them up.
This is a hearty and filling dish that makes the perfect dinner on a winter day. The scone like topping adds a little crunch.
What is your favourite leek recipe? Let me know below.