Today The Fabulous Baker Brothers conducted a session demonstrating how easy it is to make a Chicken & Leek pie and Sticky Sticks.
36 year old Tom and 26 year old Henry Herbet from a family of six siblings complement each other in the kitchen. Tom is a baker and Henry a professional chef and they both prepare unpretentious food for people. The fifth generation bakers come from Cotswolds, South West of U.K.
They’ve spent two weeks in Malaysia and enjoyed the green worms from Chendol, Curry Puff and other food before heading down to Singapore. Henry jokingly shared that “Durian is a joke for tourists.”
The Fabulous Baker Brothers are currently showing on Wednesday at 7.30pm on TLC currently.
Here’s the recipe for the Chicken and Leek Pie. Something you can bake for this festive season.
Main Ingredients
- Good Knob of butter
- 3 leeks, washed and shredded
- Small bunch of thyme
- 6 rashers bacon, chopped
- 6 boneless, skinless chicken thighs, diced
- 2 heaped tbsp plain flour
- Good glass of white wine
- 250ml crème fraiche
- small bunch of tarragon, leaves picked and roughly chopped
For The Short Crust Pastry
- 600g strong white flour
- 150g cold beef dripping, broken into pieces
- 150g cold butter diced
- 2 tbsp ice cold water
Cooking Method
- Preheat the oven to 200 degrees celsius/fan 180 degrees celsius/gas mark 6. Add flour to the beef dripping and mix until the lumps have gone to make the pastry. Add cold butter and mix until you have big breadcrumbs. Add cold water till the pastry comes together, then roll into a sausage, wrap in cling film and leave to chill for 30 minutes before using.
- Heat a large frying pan on a medium heat, add butter and allow to melt. Then add leeks, salt and pepper and thyme and cook for 10 to 15 minutes until soft and sweet.
- Season the chicken with salt and pepper. In a separate pan on a high hear fry the bacon until crispy, then add the chicken and brown off too.
- Stir the softened leeks in flour and then add wine and cook for a couple of minutes until the alcohol has cooked off. Add browned chicken and bacon, stir in the then add the crème fraiche. Stir through then add the chopped tarragon. Remove the pan from the heat and allow to cool.
- Cut the pastry in half and roll each half out until it is about the thickness of a pound coin. Use one sheet to line the bottom of a pie dish, fill with the cooled chicken and leek mixture then lay the other sheet over the top.
- Use your fingers to crimp and pinch around the outside to seal the pie. Brush the top with beaten egg and bake for 25 minutes until golden brown.
