Chicken and leek pie
ready in: 45 mins
PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
1 tablespoon extra virgin olive oil
1 ecodose of water
salt and pepper, freshly ground
500gr chicken breast
1 ecodose of milk
1 sheet ready brisée pastry
1, Heat the oil in the open cooker, add the butter and melt it. Add
the leeks cut into rounds and salt, stir well and cook like that for 1 minute.
Add the ecodose of water, close the cooker with the lid and cook
for 2 minutes after the hiss.
2, Turn off the heat, let the valve vent and remove the lid. Add the diced chicken
and the ecodose of milk, salt and pepper, stir, close the lid
and cook for another 3 minutes after the hiss.
3, In the meantime turn the oven on to 180°C and prepare 4 small moulds.
When the cooking is over, remove the cooker from the heat, let the valve vent and open
the lid. Add the flour, stir, put on the hob again and cook on
medium heat, without lid, for a further 3-4 minutes, until the liquid
4, Turn off the heat and arrange the contents in the 4 moulds. While the chicken
cools down a little, cut 4 circles out of the brisée pastry having the same diameter as the
moulds and use them to form a cover, closing the pastry on the edges
of the mould. Prick the surface with a toothpick. With a cookie
cutter, cut 4 stars or other decorations from the rest of the brisée pastry.
In a small bowl, beat the egg with the fork and use it to brush
the surface of the pies and to glue the decoration in the middle. Transfer to a
baking tray and bake in the hot oven for 25 minutes (fan-assisted baking).