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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.

Makes approximately 160 baby pies.

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Allergens and dietary requirements

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

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

Scale recipe

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