Mandy Hall’s Chicken, Leek and Curd Veloute Pot Pies
Our friend Mandy Hall has been kind enough to create delicious, comforting seasonal
recipes from her home while we are all isolating.
All her recipes use South Australian ingredients, and all ingredients are readily available
online or in the supermarket.
Thanks Mandy we love you!
This recipe uses our goat curd. Made from fresh local goat milk sourced from
Towerview and Oskjberg goat dairies, we make curd several times a week so the product
is always fresh, just the way we like it.
Our curd has a mild, light and tangy flavour with a smooth, creamy finish that is almost fluffy. The flavour is clean and subtle with a perfect acid balance and light salting.
There is something so wonderful about discovering something decadent that you can make with very few ingredients and very little time.
These little pot pies are rich, silky smooth, and you’ll feel like you’ve been transported to somewhere quite fine and just a little voluptuous.
Ingredients: Makes 6 small Pot Pies
- 1 leek, cut through the middle and using whites to light green only (save other for future use in stocks) thinly sliced
- 3TB white wine – or use water
- 2.5 TB Olive Oil
- 300g of chicken breast -horizontally cut through the middle or 4 tenderloins
- Salt and Pepper for seasoning
- 40g butter
- 40g flour
- 1 – 1.5 cups of Woodside Cheese Wrights Fresh Goat Curd
- 1 TB finely chopped fresh Parsley
- 2 Sheets of Puff Pastry – or you could make your own Rough Puff recipe
- Egg wash or milk to brush pastry prior to use
NOTE: As a vegetarian option could omit Chicken and use some beautiful Mushrooms
- Preheat your oven to 160/170 degrees
- Remove your pastry from the freezer.
- Season chicken with salt & set aside.
- Heat a small saucepan that has a fitting lid over medium heat and add 1TB of olive oil, warm slightly then add leeks and stir, add the wine and let cook for 1 min, stir and turn the heat down to very low, cover with a lid.
- Meanwhile, heat the remainder of the oil in a frypan on a low to med heat, cook chicken pieces until just done and remove from heat, when slightly less hot, chop into smaller pieces and set aside.
- Turn off the leek and leave with the lid on to sit
- Wipeout your frypan, add the butter and heat over a low to medium heat, when melted add the flour and cook for 1-2 minutes to cook off flour, add your curd and stir through, it will start to thicken quickly so make sure you are stirring, heat the sauce through for 30 secs. Now add your chicken pieces and using a slotted spoon to avoid any additional liquid, remove your leeks and add to your chicken and creamy curd sauce, add cracked pepper to taste, add parsley, cook and gently stir for 1 min.
- Remove from heat and spoon into your little ovenproof pots or ramekins, let cool slightly before placing pastry lids on.
- Cut pastry to fit your pots, making sure you leave a good amount of overhang as pastry will shrink in the oven, press sides down gently to ensure they stick to edges of your pots, brush with beaten egg or milk, sprinkle some additional salt and a few dried herbs or sesame seeds, place into the oven.
- Bake in the oven until tops are crisp and golden brown. I like to cook pastry on a lower temp but for longer, this ensures the pastry is cooked through. Serve immediately & make sure you enjoy the luxury.