Chicken and Leek Pie

Crispy buttery pastry encasing creamy chicken, leek, and red pepper deliciousness! Fantastic served hot or cold… though I doubt it will ever get a chance to get cold!

 Ingredients:

Roll of puff pastry
1 egg – for brushing
2 chicken breasts – cubed
1 medium onion – diced
2 medium leeks – thinly sliced
1 red pepper – diced
250g smooth cream cheese
1 egg
salt
pepper
butter

Method

• Pack 14  briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters in the bottom section and get that going.
• Fry the chicken, onion, leeks, and red pepper together over medium heat. Add a little salt and pepper to taste.
• Remove from the pan/potjie/skottle with a slotted spoon and place in a bowl – you do not want the excess liquid in the pie.
• Allow to cool for a bit before adding the cream cheese, egg, and a dash of salt and pepper. Mix well.
• I tend to save pie tins if we get something from the shops, so I have used one of my recycled ones but you can buy them as well. Grease it well with some butter.
• Unroll the pastry and cut it in half so that you have two square-ish pieces. Roll each piece out a little bit more to make sure it will cover the tin and top as well as leaving enough of a margin around the edges to seal it up.
• Lay the first half of the pastry into the greased tin. Fill the pie with the filling, making sure not to spill the filling over the edges where we will need to seal it up.
• Brush the egg mix over the edges of the pie and lay the second piece of pastry over the top. cut the excess pastry off using a pair of scissors, or a knife.
• Press the edges together with a fork and then roll the edge back upon itself and give it a good press around the edges again. We are going to flip the pie over later so it’s worth making sure the top won’t just pop off.
• Brush the top with egg and slice 4 or so small little holes in the top to allow hot air to escape.
• Place the pie onto the cold pizza stone and pop that onto the braai grid on the PotjieKing. Cover with the dome lid. Make sure the doors and vents are closed on the PotjieKing and dome lid.
• Bake for about 20 min. Pastry can burn quickly so keep your nose tuned in!
• Prepare a piece of tin foil big enough to cover the top of the pie and grease it with butter.
• While wearing oven gloves, lay the tinfoil over the top of the pie and carefully flip it over onto a plate.
• Gently slide the pie back onto the pizza stone. Let it cook for 5 minutes or so.
• Slide the pie, tinfoil and all,  back onto the plate and flip it over! The top will be lovely and brown.

Let the pie cool for 20 – 30 minutes before serving.

Tastes fabulous hot or cold!

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