Foodie Friday:The Shop at Crowle
This week for Foodie Friday, Lisa from The Shop at Crowle brings us a Chicken, leek and cider pie made with local ingredients that you can buy now from The Shop at Crowle.
The Shop at Crowle
The Shop at Crowle is a community owned enterprise run by volunteers and supplies the residents of the village of Crowle with fresh fruit and veg and lots of delicious locally produced food and drink. There is also a café which is currently open for outdoor seating and serves delicious cakes and savoury bites as well as a wide range of hot and cold drinks. The Shop at Crowle is right at the heart of the Crowle community and is a fantastic warm environment for all looking for a true Worcestershire welcome!
Chicken, leek and cider pie with mature cheddar and hazelnut crumble
Key ingredients for this dish come from Worcestershire producers – all available at The Shop at Crowle!
- Fresh chicken from Freemans’ Hunt End Farm
- Traditional cider from Lenches Cider, Peopleton Press and Pershore College
- Leeks from many local growers
For the filling
- 400g leeks
- 40g butter
- 200ml cider
- 50g flour
- 300ml milk
- 1½ tsp Dijon mustard
- 400g cooked chicken, skinless and boneless, torn into pieces
- 2 tbsp double cream
For the crumble
- 100g flour
- 100g breadcrumbs
- 125g cold butter, cut into small cubes
- 35g hazelnuts, roughly chopped
- 60g mature cheddar, grated
- 30g parmesan, grated
- 1 tbsp finely chopped parsley
Remove the discoloured outer leaves from the leeks and trim the tops and bases. Cut into 2.5cm lengths and wash thoroughly.
Melt 15g butter in a heavy-bottomed saucepan and cook the leeks over a medium heat for about 5 minutes. They shouldn’t colour. Add a couple of tablespoons of the cider and cover the pan. Cook on a low heat for 5-7 minutes until the leeks are soft but retain their shape.
Melt the rest of the butter in a saucepan and stir in the flour. Cook over a medium heat for about a minute to form a roux. Take the pan off the heat and add the milk a little at a time, stirring well after each addition to keep the mixture smooth. After all the milk has been added, stir in the rest of the cider. Put the saucepan back on the heat and bring to the boil, stirring all the time, to form a thick sauce.
Once it starts to boil, turn down to a simmer for 3 minutes to ‘cook out’ the flour. Season, then stir in the mustard, the leeks and their cooking juices, and chicken. Heat through thoroughly, add the cream if you’re using it (it brings a touch of luxury but isn’t necessary) and taste for seasoning. Pour the mixture into an ovenproof pie dish or pan.
Preheat the oven to 190C/gas mark 5. For the crumble, put the flour, breadcrumbs and butter into a bowl and rub the mixture between your fingers until little lumps form. Add the rest of the ingredients. Spread over the chicken and leek mixture and bake for 30 minutes, until golden brown. Serve immediately.
Submitted by Lisa at The Shop at Crowle. From Diana Henry’s ‘A Bird in the Hand: Chicken recipes for every day and every mood’