{"id":16402,"date":"2023-02-16T12:00:00","date_gmt":"2023-02-16T12:00:00","guid":{"rendered":"https:\/\/blogs.canterbury.ac.uk\/sustainability\/?p=16402"},"modified":"2023-02-01T14:24:43","modified_gmt":"2023-02-01T14:24:43","slug":"veg-box-bakes-2-chicken-leek-and-sweetcorn-pie","status":"publish","type":"post","link":"https:\/\/blogs.canterbury.ac.uk\/sustainability\/veg-box-bakes-2-chicken-leek-and-sweetcorn-pie\/","title":{"rendered":"Veg Box Bakes #2: Chicken, Leek and Sweetcorn Pie"},"content":{"rendered":"\n

Leeks are hardy plants that can survive the cold of winters, and so recently, the Veg Box Project<\/a> has included a couple of leeks with each weekly order. This meant that I could make one of my all time favourite pies: chicken and leek. The sweetcorn is there because I love it. You don\u2019t have to add it if you don\u2019t feel joy.<\/p>\n\n\n\n

Here are the extra notes: the chicken can be substituted for your favourite veggie alternative; I didn\u2019t actually do any real measuring and instead followed my basic cooking skill of eh, that looks about right; <\/em>and although the recipe calls for one leek, I found that the two small ones included in my veg box made the perfect amount \u2013 so, this involves a tiny bit of common sense and your own decision-making skills.<\/p>\n\n\n\n

Anyway, here\u2019s the recipe, it\u2019s a banger:<\/p>\n\n\n\n

\"\"
Image description: the finished pie; make sure to brush on a good amount of melted butter (more than I did, clearly) to get the top crispy and golden<\/em><\/figcaption><\/figure>\n\n\n\n


MAKES:<\/strong> two portions<\/p>\n\n\n\n

TIME: <\/strong>1 hour
<\/p>\n\n\n\n

INGREDIENTS<\/h4>\n\n\n\n

1 leek<\/p>\n\n\n\n

20g butter (plus extra for glazing)<\/p>\n\n\n\n

Salt and pepper<\/p>\n\n\n\n

Approx. 180g chicken (or your favourite alternative)<\/p>\n\n\n\n

50g frozen sweetcorn<\/p>\n\n\n\n

Sprig of fresh thyme (or \u00bd tsp dried thyme)<\/p>\n\n\n\n

300ml veggie or chicken stock<\/p>\n\n\n\n

1tsp cornflour<\/p>\n\n\n\n

1 heaped tbsp cream cheese<\/p>\n\n\n\n

Approx. 150g puff pastry<\/p>\n\n\n\n

\"\"
Image description: Glass dish with the fresh leeks, butter and seasoning<\/em><\/figcaption><\/figure>\n\n\n\n


METHOD<\/h4>\n\n\n\n
    \n
  1. Preheat oven to 180C.<\/li>\n\n\n\n
  2. Slice leeks into thin rings and place in a pie dish with the butter,salt and pepper. Cook for 20 minutes so the leeks soften.<\/li>\n\n\n\n
  3. Add the chicken, cut into chunks, briefly mix together, then cook for another 15 minutes.<\/li>\n\n\n\n
  4. While this is baking, roll out your pastry to the size of your pie dish.<\/li>\n\n\n\n
  5. Make up your stock and mix in the cornflour until smooth.<\/li>\n\n\n\n
  6. Add the stock, sweetcorn, thyme and cream cheese to the pie dish. Mix until its well combined, then top with the pastry.<\/li>\n\n\n\n
  7. Use a fork to secure the pastry to the sides of the dish and cut a cross in the middle to allow the steam to escape while baking.<\/li>\n\n\n\n
  8. Brush with a little melted butter, then bake for a final 20 minutes until golden.<\/li>\n<\/ol>\n\n\n\n

    This makes a great meal on its own, in my opinion, but feel free to add it to other vegetables and mash for an excellent dinner!<\/p>\n\n\n\n

    \"\"
    Image description: The pie right before being cooked; the cream should lighten up the sauce and the cornflour should help to thicken it.<\/em><\/figcaption><\/figure>\n\n\n\n


    Click here to order your own veg box<\/a>, and let us know what you\u2019ve been making with your fresh produce!<\/p>\n\n\n\n


    By Bethany Climpson, Sustainability Engagement Assistant<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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