Wales is one of the four Kingdoms (the others being England, Scotland and Ireland) that unified to become the United Kingdom of Great Britain. A country in it’s own right for many centuries it still retains it’s own culture and Language.
Leeks are the national emblem of Wales and a great Welsh dish to celebrate the vegetable is a Chicken, Leek, Prune and Caerphilly Cheese Pie. This pie recipe brings together the leek and delicious Welsh Caerphilly cheese with the addition of prunes for sweetness.
This is a great dish for St David’s Day on March 1st, but why save it for just one day?
It is excellent for any time of the year.
Cyw Iâr Glan Teifi
1 tbsp olive oil
1 tbsp butter
1 chopped onion
3 cloves of garlic sliced
4 boned chicken thighs cubed
200 gm leeks sliced, white parts only
2 tbsp flour
150 ml dry white wine
1 pint chicken stock
200 ml double cream
2 tsp English mustard
I bunch chopped scallion (green onion)
Salt and black pepper to taste
100 gm prunes halved
150 gm Caerphilly cheese, crumbled
55 gm chopped flat leaf parsley
500 gm ready rolled puff pastry
1 egg yolk
1 tbsp double cream
Preheat oven to 180ºC / 350ºF
In a medium sized saucepan melt the butter and oil then fry the onions and garlic until they start to colour, about 10 minutes
Add the chicken and cook for a further 5 minutes until the chicken is sealed
Add the leeks and flour stirring continually until they are well combined
Add the wine and chicken stock slowly until the sauce has thickened
Add the cream and mustard and then season
Take off the heat and stir in the prunes, scallion, cheese and herbs
Place the pie filling into a medium sized pie dish
Mix the egg yolk and cream together and then brush around the pie dish.
Cover with pastry and cut around the sides with a knife.
Brush the remaining egg mix over the pie
Poke a couple of small holes in the pastry to let out the steam
Cook in the oven for 25 minutes, remove from the oven and serve.