- List Of Ingredients
- 500g chicken thighs
- 400g leeks (about 4)
- 400ml dry cider
- 100g full-fat crème fraîche
- 320g packet ready-rolled puff pastry
- Olive oil, for frying
- Sea salt flakes
- Coarse black pepper
- 50g unsalted butter flour, for dusting
- serves 4–6 (depending on the mug size)
Chop the chicken into 2cm nuggets. Wash and trim the leeks (if not already prepared) and slice into thin discs.
Heat a fairly large saucepan over a high heat and add a glug of oil.
Once the oil is hot, add the chicken pieces with a pinch of salt and pepper and fry until all sides are more or less seared. Remove from the pan and put into a bowl, setting aside until needed.
Put the leeks into the same pan with the butter and another pinch of salt and pepper, and reduce the heat to low. Allow the leeks to very slowly caramelise, stirring occasionally – this will take a good 20 minutes or so. Once the leeks have cooked down, return the chicken to the pan and pour over the cider. Increase the heat to bring the contents of the pan to a boil, then reduce to a simmer and cook, uncovered, for 45 minutes – you want the cider to evaporate just a little. Remove the pan from the heat and allow to cool.
Preheat the oven to 200°C/180°C fan/gas mark 6. Once the filling has cooled, add the crème fraîche and more salt and pepper to taste, and stir until well mixed. Divide the mixture between 4–6 ovenproof mugs.
For the pastry top, unwrap the pastry then roll it back up into a tight spiral. Slice the spiral into 4–6 even portions. Place a portion of pastry spiral-side up then flatten into a disk with the palm of your hand. Roll it into a flat disc in a little flour, until just larger than the top of the mug. Repeat with the remaining portions of pastry, then place them on top of the mugs, tucking in the excess. Bake the pies for 30–35 minutes, until the pastry is golden brown and puffed.
Perfect Plates in 5 Ingredients by John Whaite, published by Kyle Books. Photography by Helen Cathcart.