Thursday, 5 March 2015

Tangle potato topped pie

My version of the ‘hairy bikers tangle pie’ instead of filo pastry I added the thin sliced potatoes to the top of the pie.

You will need

Left over chicken
Left over gammon
300g half fat crème fresh
Chicken stock
100mls water
100mls white wine
1 leek sliced thinly
1 onion sliced thinly
1 garlic clove slice thinly / crushed
1 potato sliced thinly

How to make

Fry off your onion and garlic until soft and with a slight golden colour, Do not brown or burn
Add the chopped leaks and simmer for one minute
Add 100ml of hot water and 100mls of wine, then add the chicken stock cube and simmer until the liquid has halved
Quickly add your half fat crème fresh and take off the boil and mix
Take chicken and gammon, add it to your cooking dish and pour over the stock/crème fresh mixture and sprinkle it with pepper
Boil your finely sliced potatoes until soft and layer on top of the filling
Bake at 180c for 30-45 minutes
Serve with vegetables


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