Winter Warmers Foodbook 2016

INGREDIENTS CHICKEN, BACON & CIDER PIE 50g Western Star Chef's Choice Unsalted Butter 300g leeks, cleaned and sliced into 1cm rings 4 rashers bacon, chopped 200ml cider 50g plain flour 300ml whole milk 2 tsp Dijon mustard 400g cooked chicken, torn into pieces PIE TOPPING 50g plain flour 60g fresh breadcrumbs 65g Western Star Chef's Choice Unsalted Butter, cubed and cold 25g Perfect Italiano Grated Parmesan 2 tbsp parsley, finely chopped PREP: 15 MINS COOK: 50 MINS SERVES: 6 Recipe by Perfect Italiano perfectitaliano.com.au METHOD CHICKEN, BACON AND CIDER PIE 1. Preheat the oven to 190°C 2. Melt half the butter in a large, deep-sided pan over a medium heat. Add the leeks and cook for 5 minutes or until softened. Add the bacon and continue to cook for 4 minutes or until the bacon begins to turn golden. Add ¼ cup of cider and continue to cook for 3 minutes 3. Meanwhile, melt the remaining butter in a medium saucepan over a medium heat.

Once the butter has melted, add the flour and stir continuously for around 1 minute. Remove the pan from the heat. 4. Gradually add the milk in small amounts to the pan. Stir well after each addition to incorporate the liquid into the flour mixture. Add the remaining cider and then stir to combine 5. Return the pan to the heat and bring to the boil, stirring continuously. Once the mixture reaches the boil, reduce the heat to low, and then stir for a further 4 - 5 minutes until a thick sauce forms. 6. Remove the pan from the heat, and then stir through the leeks, bacon, mustard, and cooked chicken. Season with salt and pepper 7. Return the pan to the heat and stir the mixture for 3 - 4 minutes. Transfer into an ovenproof pie dish and set aside