Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 34

chicken thighs on the bone: 350g

chicken breasts: 350g

half an onion

peppercorns: 8

a bay leaf

milk, to cover

butter: 30g

smoked streaky bacon: 6 rashers

leeks: 2 medium

plain flour: 3 lightly heaped tablespoons

Dijon mustard: 3 teaspoons

puff pastry: a 375g sheet

a little beaten egg and milk

grated Parmesan

Put the chicken pieces into a large saucepan, together with the half onion, peppercorns, bay leaf and enough milk just to cover the chicken. Bring to the boil, then, just when it starts to bubble, lower the heat and leave to simmer, partially covered by a lid, for twenty minutes. Remove the chicken, reserving the milk, and pull the meat from the bones. Cut it into small, plump pieces.

Set the oven at 200°C/Gas 6. Melt the butter in a large saucepan, add the bacon, cut into small pieces, and let it soften without colouring over a moderate to low heat. Slice the leeks into pieces roughly 1cm thick. Wash them very thoroughly, then add them to the bacon and continue cooking for about fifteen minutes, till they are totally soft.

Stir the flour into the leek and bacon, continue cooking for a couple of minutes, then gradually strain in enough of the warm milk to make a thick sauce. Fold in the chicken and check the seasoning, adding the mustard and a generous grinding of salt and pepper.

Roll one half of the pastry out into a rectangle 27cm x 37cm and transfer it to a baking sheet. Spoon the filling on to the pastry, leaving a wide rim all the way round. Brush the rim with beaten egg and milk. Roll out the second piece of pastry to the same size as the base and lower it over the filling. Press and crimp the edges together firmly to seal them. It is worth making certain the edges are tightly sealed, otherwise the filling may leak.

Brush the pastry all over with the beaten egg wash and scatter a handful of grated Parmesan over the surface. Bake for thirty-five minutes or till golden.

Enough for 6