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Chicken and leek pie

A classic recipe done in a refined, bite size way. A recipe that needs all the calm and time to get executed perfectly.

Creation by Tom Booton, The Grill by Tom Booton, The Dorchester Hotel, London, UK.

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Allergens and dietary requirements

  • Cow's milk
  • Gluten
  • Egg
  • Sulphite
  • Celery
  • Lactose

Ingredients

50
g
butter
50
g
flour
1
l
chicken stock
50
g
gravy grains
2
kg
minced chicken
250
g
white wine
2
shallots, cut in brunoise
5
cloves
garlic, grated
6
carrots, finely cut
1
celery, cut in brunoise
1
potato, cut in brunoise
4
carrots, grated
3
red onions, grated
3
leeks, chiffonade sliced
200
g
mushrooms, chopped
2
kg
chicken legs, confit
1
bunch
parsley, chopped
0.5
bunch
thyme, picked
50
g
breadcrumbs
700
g
self-rising flour
10
g
salt
10
g
black pepper, bruised
160
g
beef fat
10
g
rosemary, chopped
130
g
butter
2
eggs
300
g
water
Recipe for:160 pieces

Scale recipe

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