Cock-a-Leekie
This tasty pie consists of succulent chicken pieces cooked in stock until tender, mixed with leeks and combined with a rich creamy white sauce. It is then topped with a puff pastry lid. The chicken is locally sourced and the leeks are organically grown in Dornoch. The combination of the chicken and the leek encased in our hotwater crust shell and baked in our Scotch oven make for a flavoursome pie.
Instructions for use: Keep frozen at -18oC. Defrost in chill for 12 hours until fully thawed. Once defrosted, bake and use within 5 days. Glaze if desired. Bake at 180oC in a preheated oven for 20 – 25 minutes to achieve a core pie temperature of at least 82oC.
Ingredients: Wheatflour, chicken 35% (chicken breast, water, glucose syrup, modified tapioca starch, salt, sodium chloride, sodium citrate, sodium bicarbonate) , béchamel sauce (water, skimmed milk powder, hydrogenated vegetable fat, whey powder, modified starch, stabalizser: sodium alginate, salt, white pepper, nutmeg, colour: beta carotene), pork fat, vegetable fat (palm oil, rapeseed oil, emulsifier E471), leek (4%), salt, pepper.
