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The Hebridean Baker's comforting cock-a-leekie pie

Coinneach MacLeod, aka The Hebridean Baker, has travelled from the Hebrides to bring us his warming and comforting cock-a-leekie pie.

Coinneach has put his twist on this much-loved Scottish soup, by keeping the classic ingredients of leeks, chicken and prunes but topping it with buttery pastry. It tastes just as delicious as it sounds!  

Cock-a-leekie pie

Serves: 4

Ingredients

1 leek

80g (21oz) butter,

1 tbsp flour

300ml chicken stock

10 leaves of tarragon

8 prunes, stones removed

600g boneless chicken thighs

320g (11oz) packet of ready-rolled shortcrust pastry 

1 egg beaten

Salt and pepper

Method

1. Chop your leek and odd to a pot over medium heat along with the butter until softened. 

2. Lower the heat, add the flour and stir together for about 2 minutes before adding your chicken stock a bit at a time to create a smooth sauce.

3. Chop your tarragon, slice your prunes in half and add them to the sauce

4. Season with salt and pepper before finally adding your chicken thighs. This can sit, covered, on a low simmer for about 45 minutes to 1 hour. The sauce should be thick and the chicken soft. Break up the chicken into chunks. 

5. Pre-heat the oven to 160°C fan (350°F). 

6. If you have time, let the chicken mix cool to allow the flavours to enhance before placing into a casserole dish. Lay the shortcrust pastry on top of the pie filling and feel free to add some artistic flair!

7. Brush the top of the pastry with the egg wash and bake for 40 minutes or until the pastry is golden.

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Weekdays 10am-12:30pm