This week we will be making – Chicken, Leek & Mushroom Pie to coincide with British Pie Week 2022- March 7-13!

Whether savoury or sweet, pies are a comforting way to enjoy a variety of ingredients.  Whether encased in flaky pastry or topped with mash, pies make a hearty, meal.

No other country does meat pies quite like Britain.  Once you’ve mastered the basic art of ingredient preparation the filling and flavour combinations are endless.   With high quality ready-made pastry easily available these days – even Mary Berry admits to using shop bought pastry which we to will be using due to time constraints.

Our pie will have a crisp light, golden puff pastry top and a rich, creamy filling, not for nothing is chicken pie considered a much loved classic of British cooking and a hearty winter warmer.

Our chicken will be paired with leeks and tarragon often used in chicken, egg and fish dishes. With long stems and narrow leaves, tarragon has a strong aroma and intense flavour, which is slightly spicy with a hint of anise.

Mild, sweet and oniony, leeks are a fantastically versatile vegetable that adds flavour and bite to many dishes and is a perfect marriage alongside tarragon.

Leeks are from the same family as onion and garlic they are an allium vegetable packed with nutrients and crucial anti-oxidants.

What to look for when buying; is a leek that is nice and firm, they can be cooked in many ways, steamed, stir fried and can be used in lots of dishes like soups and casseroles and pies.

In this week’s dish we will be using the following skills:

Weighing, measuring, chopping, cutting, slicing, shredding mixing/combining, blending, boiling/simmering, straining, brushing/ layering, baking.

See you Saturday Junior Chefs.