4 Chicken and Leek Pies with Flaky Pastry

Steps

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1. 1
   Bring a pan of water to a slow boil, add the chicken breasts and return to a boil. Cover the pan, turn off the heat completely, and let the chicken sit for 15 minutes. Remove and shred the cooled breasts using two forks, following the natural grain of the meat.
   ▶ ≈0:56
2. 2
   Melt butter in a medium saucepan, add the finely sliced leeks and stir-fry for about 5 minutes until soft. Add the finely diced garlic and season with salt and black pepper.
   ▶ ≈2:06
3. 3
   Add flour to thicken the filling. Pour in the cider vinegar to balance the richness of the butter and cream-based sauce.
   ▶ ≈2:33
4. 4
   Add the mushrooms. Pour in the chicken stock in two halves, stirring between additions. Substitute with stock cubes if needed.
   ▶ ≈2:53
5. 5
   Stir in the whole-grain mustard (optional) for extra depth. Add the cream to help thicken the filling further.
   ▶ ≈3:20
6. 6
   Fold the shredded chicken meat into the sauce. Stir in the chopped parsley. Let the filling cool completely—either by floating in cold water for 30 minutes or by refrigerating overnight.
   ▶ ≈3:35
7. 7
   Freeze the butter for at least 30 minutes beforehand. Add flour to a wide bowl and mix in salt. Place a box grater in the center, coat the cold butter in flour, and grate it through the large holes, re-coating the butter with flour as you work to maintain a grip.
   ▶ ≈4:07
8. 8
   Empty the grater when half full, coat it with flour again, and continue grating until all butter is used. Quickly mix the flour and grated butter together thoroughly. Return the bowl to the fridge for at least 15 minutes to chill.
   ▶ ≈5:10
9. 9
   Gradually add the ice-cold water (about 140 ml), adjusting based on flour type to reach a workable but not wet dough. Start with a knife, then finish with your hands as quickly as possible. Use scales to divide the dough into four equal pieces of approximately 192 g each.
   ▶ ≈5:25
10. 10
    Form each piece of dough into a small disc and place in a food bag. Refrigerate for at least 30 minutes before using.
    ▶ ≈6:25
11. 11
    Grease four 5-inch individual pie tins with lard. Preheat the oven to 170°C (340°F) or gas mark 3. On a flour-dusted bench, reshape one dough disc into an oval, lightly dust with flour, and begin rolling out.
    ▶ ≈6:37
12. 12
    Roll the dough into an egg shape (fat on one end, thin on the other) large enough to cut two circles: a 16 cm one for the pie base and a 14.5 cm one for the lid. Dust lightly with flour and cut out both circles. Repeat with the remaining three dough portions. Store all eight discs in the fridge.
    ▶ ≈7:22
13. 13
    Prepare egg wash by whisking an egg with a splash of milk until loose and runny. Place a pastry base over a greased tin and align. Use your fingers to press the pastry into the tin, then use a spare piece of pastry to push it firmly into the corners. Prick a few holes in the base with a fork (docking) to prevent puffing during baking.
    ▶ ≈8:25
14. 14
    Fill the pastry case with the cold chicken and leek filling, stopping just below the pastry rim to prevent overfilling. Tap the tin gently on the bench to even out the filling and release air bubbles. Brush egg wash around the rim of the pastry.
    ▶ ≈9:29
15. 15
    Place a pastry lid on top and align. Press down gently all the way around. Crimp the edges with your forefingers and thumbs all around to create a good seal. Trim excess pastry with a dough knife or the back of a blade.
    ▶ ≈10:05
16. 16
    Cut two or three vent holes in the middle of the pie. Repeat steps 13 to 16 for the remaining three pies. Brush all four pies generously with egg wash, being careful not to allow any to seep between the pastry and the tin rim.
    ▶ ≈10:42
17. 17
    Place the pies in the preheated oven at 170°C (340°F) or gas mark 3. Bake for 50 minutes until the pies turn a beautiful golden brown.
    ▶ ≈11:26
18. 18
    Once baked, let the pies rest in the tins for 10 minutes. Check the bottoms for a light golden color and proper baking. Carefully remove a pie from the tin (still very hot) and cut it open to reveal the interior. The pastry should be light, crisp, tender and buttery, while the filling should be creamy, rich and showcase a beautiful blend of chicken and leeks.
    ▶ ≈12:13