Roast chicken and leek pies with potato wedges
- 1 whole chicken
- juice of 1 lemon
- 100 ml Worcester sauce
- 1 clove of garlic, crushed
- 10 ml mixed dried herbs
- salt and freshly ground black pepper to taste
- 30 ml butter
- 4 leeks, sliced
- 4 sheets (400 g each) flaky pastry
- 1 beaten egg
Preheat oven to 180 °C. Put chicken in an oven dish. Season with the lemon juice and Worcester sauce. Rub chicken with garlic and season with dried herbs, salt and black pepper. Roast for about 90 minutes or until cooked through. Take meat off the bones. Melt butter in a pan and sauté leeks until tender. Combine chicken meat and leeks. Allow to cool before making the pies. Set oven to 200 °C. Cut 4 pastry rounds of 10 cm. Spoon some filling onto each round. Leave about 2 cm of uncovered pastry all around the edge. Cut 4 pastry rounds of 14 cm to put on top. Brush clear edges of bottom pastry rounds with beaten egg. Put bigger pastry rounds on top and press down on the edges. Brush with beaten egg and put the pies on a buttered baking tray. Bake for about 35 ¬- 40 minutes. Serve with potato wedges.
Make your own, or go for frozen.
- 12 big potatoes, peeled
- 250 ml sunflower oil
- salt to taste
Preheat your oven to 180 °C. Cut potatoes into wedges. Put wedges in a large pot filled with cold water. Bring to the boil and cook for 5 minutes. Pour oil into an oven dish and put it in the oven for about 10 minutes so the oil heats up. Drain potatoes and carefully put them in the warm oil. Roast in the oven for about 90 minutes until golden brown and crisp. Spoon the wedges out of the oil and drain on kitchen paper. Season with salt.
Tip: Buy a ready-cooked chicken to make your life easier.
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