RecipesDatabase.csv


      
        
          
            Name
            Description
            Price 
            Calories 
            GlutenProducts
            DairyProducts
            OtherProducts
            Instructions
        
      
      
          
            
              Chicken and Leak Pie 
              Chicken and leek pie is a comfort food classic. Cook this hearty, warming winter recipe for the family, served with plenty of greens and mash.
              £14
              812kcal
              375g pack ready-rolled puff pastry 
              142ml carton of double cream 
              2 tbsp vegetable oil, 1 onion finely chopped, 2 medium leaks washed trimmed and thickly sliced, 4 skinless chicken breasts, 1 garlic clove crushed, 150 ml of white wine, 150ml of chicken stock, tarragon picked and roughly chopped, 1 medium egg 
              Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.
Meanwhile, preheat the oven to 220°C/fan200°C/gas 7.
Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.
	Name	Description	Price	Calories	GlutenProducts	DairyProducts	OtherProducts	Instructions
	Chicken and Leak Pie	Chicken and leek pie is a comfort food classic. Cook this hearty, warming winter recipe for the family, served with plenty of greens and mash.	£14	812kcal	375g pack ready-rolled puff pastry	142ml carton of double cream	2 tbsp vegetable oil, 1 onion finely chopped, 2 medium leaks washed trimmed and thickly sliced, 4 skinless chicken breasts, 1 garlic clove crushed, 150 ml of white wine, 150ml of chicken stock, tarragon picked and roughly chopped, 1 medium egg	Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes. Meanwhile, preheat the oven to 220°C/fan200°C/gas 7. Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.