Kokova Magazine

From traditional Steak & Kidney to Sweet Rhubarb, JUS-ROL™ British Pie Week is the time to celebrate the Great British Pie.

JUS-ROL™ will be celebrating this British classic throughout British Pie Week from the 4th to 10th March 2013.

Pies have been enjoyed in Britain for hundreds of years and were even mentioned in the plays of Shakespeare* - clearly the pie has always been a British favourite!

Make your own special pie for you and your family with a delicious recipe from JUS-ROL Janet™, the JUS-ROL's™ very own pastry chef.

Use JUS-ROL™ Puff to make this Chicken and Leek Pie.

If you want a healthier alternative then simply swap the Puff for the 'light' variety.

Ingredients

• 1 x Jus-Rol™ Puff Pastry Sheet
• 8 -10 chicken thighs
• 1 tbsp vegetable oil
• Few sprigs of thyme (optional)
• Juice and rind of 2 lemons
• 3 medium leeks - trimmed, halved lengthways, chopped and washed
• 25g butter
• 1 tbsp flour
• 250 ml chicken stock
• 2-3 tbsp crème fraiche
• Salt and black pepper
• Beaten egg to glaze

Procedure

• Preheat oven to 180°C (160°C for fan assisted ovens) Gas Mark 5
• Place the chicken thighs in a roasting tin, drizzle with a little oil, scatter with a few sprigs of thyme and the juice and rind of 1 lemon
• Roast for 20 - 25 minutes, remove from oven and allow to cool. Once cooled remove skin and bone from meat and break meat into medium sized pieces
• Meanwhile melt the butter in a largish frying pan and gently sauté the leeks until just 'al dente'
• Add the juice and grated rind of the second lemon, stir in the flour and then gradually stir in the stock to give a good sauce
• Bring to the boil to thicken and then simmer for a further 3-4 minutes
• Remove from the heat, add the chicken and crème fraiche, season to taste and allow to cool. Increase the oven temperature to 220°C (200°C) Gas Mark 7
• Once cooled put leek and chicken filling into an oblong pie or other ovenproof dish and brush the top rim with beaten egg and top with the light puff pastry sheet
• Press well down all round the top edge, trim any excess about 2cm down sides and press pastry firmly against side of dish
• Make a slit or hole in the top and brush with beaten egg. Bake for approximately 20 minutes until pastry golden and risen

The Pastry People at JUS-ROL™ have been creating pastry since 1954 when Tom, the founder of JUS-ROL™, decided to help busy mums save time by creating a pre-rolled pastry.

Ever since, JUS-ROL™ has been a family favourite for creating wholesome pastry meals and is still a time saving staple.

Join in the celebrations of JUS-ROL™ British Pie Week and find more of JUS-ROL Janet's™ recipe ideas and top tips at www.jusrol.co.uk

*A Winter's Tale Act IV, Scene III