Thursday, 31 January 2019

Chicken & Leek Pie

This creamy Chicken and Leek pie stuffed with mushrooms and sweetcorn and topped with a flaky golden puff pastry lid is great for the cold winter months. It's comforting and surprisingly not very difficult to make - I did use shop bought puff pastry though I must admit!


  • 1 tbsp butter
  • 600g boneless chicken chopped in 1 inch pieces
  • 2 Leeks choped in 2cm thick slices
  • 2 cubed onions diced
  • 4 garlic cloves 
  • 7-8 mushrooms
  • 100g Sweetcorn
  • 500ml vegetable stock
  • 300ml double cream
  • Squeeze of Lemon
  • 500g Block of Puff Pastry 

  1. Place the chopped Leeks in a pot of boiling salted water and cook for 2-3 minutes then drain and leave aside for later. 
  2. Melt the butter in a pan and add the onions - sauté until lightly golden. Then add the crushed garlic and cook for a further minute. 
  3. Add the cubed chicken and cook until golden and all the water has burnt off. To this, add the vegetable stock and bring to a boil.
  4. Then add the double cream to the chicken mixture along with the mushrooms and sweetcorn and boil until the mixture has reduced and thickened slightly. If you're having a little trouble with the mixture not thickening, I add 1 tsp of cornflour to a little water and add this to the sauce which helps it thicken. 
  5. Add the Leeks to this sauce and add salt and pepper to taste and a squeeze of lemon juice.
  6. Pour the mixture into the prepared dish and leave to cool. 
  7. Roll out the puff pastry to the size of your chosen dish and prick a couple holes with a fork to help the steam escape and place on top of your filling and brush with egg yolk for a nice golden colour.
  8. Bake at gas mark 6 for 20 minutes until the pastry is golden all over. 
I hope you enjoy making this recipe as much I do! If you do give it a go, be sure to tag me in your pictures over on Instagram! 


Wednesday, 9 January 2019

Sticky Toffee Pudding

What says a comforting winter treat more than a Sticky Toffee Pudding? This version I've made uses the Merry Berry recipe with slight variations and produces a pudding with a super soft moist sponge topped with a rich toffee sauce which can served with either a dollop of cream, Vanilla ice cream or custard and is best enjoyed warm.

A slice of Sticky Toffee Pudding served with double cream 

  • 100g butter softened, plus extra for greasing 
  • 100g dark soft brown sugar
  • 60g caster sugar 
  • 2 large eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3 tbsp black treacle
  • 275ml milk
  • 90g butter
  • 100g dark soft brown sugar
  • 1 tbsp black treacle 
  • 250ml pouring double cream
  • 1 tsp vanilla exract 
  1. Pre-heat the oven to Gas 5/ Fan 160℃. Butter a 1.7 litre ovenproof dish.
  2. Cream the butter and sugar in a bowl for 30 seconds. Then add self-raising flour, baking powder, bicarbonate of soda, treacle and eggs. Mix until fully combined and then gradually add the milk and whisk till smooth. 
  3. Pour the mixture into the prepared dish and bake for around 40 minutes until springy and well done in the centre. 
  4. To make the sauce, put all ingredients into a saucepan and heat until the butter has fully melted and the sugar has dissolved. Briefly boil for a minute and then take it off the heat. 
  5. Once the pudding is done, pour half of the sauce onto the hot pudding and keep the rest for serving and enjoy!
If you happen to try this recipe out, share a picture and let me know how it turned out!
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