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Roast Chicken, Leek and Grain Mustard Pie

     
Prep Time
10 mins
Cook Time
50 mins
Total Time
60 mins

Learn how to bake in a wood-fired oven this sensational chicken, leek and grain mustard pie with leftovers from a roast chicken dinner. The chicken and leeks are slowly cooked in Chablis before adding crème fraiche, grain mustard and baking it in a roaring fire until the pastry is golden and crisp.

Ingredients

  • 2 large roasted chicken legs and thighs
  • 2 large banana shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1 leek (white only), cut into thick rings
  • 2 tbsp olive oil
  • 25g unsalted butter
  • 100ml Chablis or dry white wine
  • 200ml chicken stock
  • 2 tbsp of grain mustard
  • 200ml crème fraiche
  • 2 tbsp flat-leaf parsley, finely chopped
  • 500g all butter puff pastry
  • 1 egg yolk for glazing
  • Salt and pepper to taste

Method

  1. Pre-heat your wood-fired oven to 200°C.
  2. Heat the butter and oil in a large casserole dish over a low to medium heat. Add the chopped shallots and garlic and cook for 8 minutes or until soft.
  3. Meanwhile, using your fingers, pull the chicken meat apart into thumb-sized chunks and set aside.
  4. Add the wine to the casserole dish and on a moderate heat reduce by half, add the chicken stock and reduce by one third, add the chopped leeks and cook for a couple minutes on a low heat until wilted.
  5. Allow the mixture to cool down for a few minutes off the heat, before adding the crème fraiche, grain mustard, roast chicken and chopped parsley. Check the seasoning, then spoon the mixture into your pie dish to cool slightly.
  6. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Brush all edges of the pie dish with the egg wash. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork and decorate with the word ‘pie’ using any excess pastry. Brush the top of the pie with egg wash and cut a steam hole in the middle.
  7. Put the dish on a baking sheet and cook in the wood-fired oven for 30 minutes until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole.

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Tips & How To's
Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

My Fuego wood fired pizza oven...

“Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

My Fuego wood fired pizza oven...

“We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”

Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

My Fuego wood fired pizza oven...

“The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”

Dominic Reeve, Owner Lord Stones Country Park (North York Moors)