Pie with Chicken, Ham and Leek

Instructions

In the kitchen:

• Chop the grilled chicken breast and the ham into bite-size pieces.
• Peel the onion and slice it.
• Clean the leek and slice it thickly.
• Wash the thyme.
• Heat the butter and olive oil in a saucepan, add the onion and leek and fry gently for 5 minutes until soft.
• Stir in the ham and chicken. Add two thirds of the chicken stock.
• Mix the remaining stock with the corn flour and stir until it is fully dissolved. Then add it to the saucepan.
• Add the thyme, double cream, salt and pepper. Bring it to boil.
• Turn down the heat and simmer for 5 minutes. Add a splash of water if the mixture is too thick.
• Spoon the filling into a pie dish and roll out the puff pastry to 1 cm thickness. Place it as a lid over the filling and crimp the edges by hand. Brush the pastry with the beaten egg yolk. Prick with a fork to allow any steam to escape.

At the barbecue:

• Prepare the barbecue for indirect heat – approx. 190 ºC. Place the pizza stone on the grate and let it preheat.
• Then put the pie on the stone, close the lid and bake it for 30 minutes until the pastry is crisp and the filling is bubbling hot.
• Remove and serve with mashed potatoes.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.