Every time I go to my child’s school canteen I reminisce. Choc milk, cheese toasties, and my all time favourite, sausage roll and sauce. I think aside from seeing my friends, canteen lunches were (surprise, surprise) my favourite part of school. There was something about handing over coin to get my hands on a flaky sausage roll and then smothering it in tomato sauce. I smothered EVERYTHING in tomato sauce as a kid, much to my Mum’s disdain. She’d make a fabulous Finnish casserole and out comes the sauce bottle. Macaroni bake – covered in sauce. Cabbage bake – covered in sauce. Scrambled eggs – covered in sauce. Seriously, everything.
One thing I wasn’t overly keen on as a kid was the good old meat pie. I think there was too much meat and not enough pastry, the meat to pastry ratio was all wrong for this pastry-loving kid. Once I’d get past that first bite, there just seemed to be way too much filling and I lost interest fast. As an adult, I have been weary of the store-bought pie as I just can’t get past the idea that I really don’t know what is in that filling; is it meat, is it off-cuts, is it gristle? Who knows. Homemade pie however, yes please.
I have made this pie a few times and each time I added Roza’s Gourmet Sauces’ Sweet Mustard with Apricots and Macadamia Nuts. If you haven’t tried this mustard, I suggest you get your food-loving self down to your local gourmet store and get your hands on some. If they don’t stock it, tell them to. Or you can order it online from Roza’s Gourmet Sauces’ site. It is simply delicious, no two ways about it. I am crazy about mustard, but this one is perfection with the addition of macadamia nuts that give it a nutty crunch combined with a sweet flavour all rolled up in a tangy mustard taste. Genius really.
This recipe was first featured on Roza’s Gourmet Blog.
Creamy Chicken, Leek and Potato Pie
Ingredients // serves 4
2 cups chicken stock
500g chicken breast
2 tablespoons butter
1 leek, halved and sliced
2 medium potatoes, diced into small cubes
2 tablespoons plain flour
300ml thickened cream
1 heaped tablespoon Roza’s Sweet Mustard with Apricots and Macadamia Nuts
Sea salt and pepper
1 sheet shortcrust pastry
1 sheet puff pastry
1 egg, lightly beaten
Preheat oven to 200C. Grease pie dish.
Bring stock to boil in a saucepan, add chicken and return to the boil. Reduce heat, cover and simmer for 10 minutes until chicken is cooked. Remove from heat, remove chicken from pan and set aside to cool for 10 minutes.
Dice chicken coarsely. Set stock aside.
Heat butter in frying pan, sauté leek for 3-5 minutes until softened. Add potatoes and 1/2 cup of the reserved stock, cook for 10 minutes.
Increase heat and add flour, remainder of the stock, cream and mustard; stir until mixture thickens. Add chicken and combine well, season with sea salt and pepper. Take off heat and allow to cool slightly.
Line base of pie dish with sheet of shortcrust pastry. Trim edges and prick base with a fork. Cover with sheet of parchment paper and rice or baking weights, blind bake in preheated oven for 10 minutes. Remove rice and paper, bake for a further 8 minutes or until pastry is golden.
Spoon chicken mixture into pie dish. Place puff pastry on top of mixture, trim and press edges with fork. Brush pastry with egg. Make two cuts in the top of pastry to release steam, and bake in preheated oven at 200C for 30 minutes or until golden brown.
Did you love the school canteen as a kid? What was your favourite food purchase?
Disclosure: Roza’s Gourmet Sauces gifted me with a package of sauces to sample.