Tag Archives: savoury

Chicken And Leek Pie With Potato Scone Crust


Leftovers needing jazzed up a bit?

 This is the recipe for you, using leftover roast chook and the insides of some baked potatoes, discard the skin, or some leftover mashed potato.

I have used homemade chicken stock from some roast chicken flavoured with lots of garlic and fresh herbs so the stock has heaps of flavour, if you are using powder or a cube, maybe add a little fresh parsley and garlic to the leeks when they are cooking for a bit more flavour.

The potato scones go beautifully crispy on top and mushy and chickeny on the bottom, yum!

Serves 8.

Ingredients

110g butter

2 large leeks, halved lengthwise, cut into 1cm pieces and washed thourghly

100g gluten free plain flour

1.2l chicken stock

800g cooked chicken or ham

TOPPING

500g cooked potato, mashed

100g butter

50g gluten free plain flour

1/2 teaspoon gluten free baking powder

Method

Preheat the oven to 190 degrees Centigrade.

In a large, shallow oven proof pan, heat the butter over a medium heat.

Add the leeks and cook for 10 minutes until vibrant green and soft.

Add the flour to the pan and stir continuously for one minute.

Pour the stock into the pan and stir until it thickens at boiling point.

Stir the diced cooked chicken through and set aside.

Now make the scones.

In a large bowl, weigh out the potato, finely diced butter, flour and baking powder, using your hands, gently work the mixture until a dough begins to form.

Flour your work surface with gluten free plain flour and using your hands, gently squash down the dough until 5mm thick.

Take a floured cookie cutter and cut discs, once there is no more space, reform the dough, squash down and re cut until you have enough discs.

Place the scones onto the pie filling and pop into the oven.

Bake for 40 minutes.

Pancakes, Gluten Free or Regular

Pancakes

Pancakes are a bit of a stand by in our house.

They are a regular request when we have the boy’s friends over, topped with maple syrup, honey or Nutella.

Generic plain gluten free flour works very well with this recipe. If making gluten free pancakes add a little melted butter, 25-50g, this will stop the mix sticking to the pan.

The pancakes freeze well, they are great for lunch boxes and afternoon tea. You can even leave the sugar out and use them as a savoury base topped with cream cheese and smoked salmon!

Ingredients

450g plain flour

Pinch of salt

1 teaspoon bicarbonate of soda

2 teaspoons cream of tartar

60g caster sugar

2 eggs

600mls milk

Method

Weigh the flour, salt, bicarbonate and tartar I to a bowl.

Give it a bit of a whisk, this will get some air into the flour mix.

Add the sugar and make a well in the middle of the flour mix.

Pop the egg into the middle of the well  using a whisk slowly begin to mix in  gradually add the milk, try to avoid lumps.

If it does go lumpy, don’t panic! Just get a hand held blender and give the batter a whizz.

Heat a large non stick pan over a medium heat.

Spoon the mix into the pan, allow room for them to spread.

Once the bubbles burst on the top it’s time to flip the pancake over, the phot above shows the bubbles coming up.

Put the cooked pancakes onto a clean tea towel and cover as you finish the mix.

This mix will make around 40-50 pancakes depending on the size.