Spring GREENS
Spring chicken and wild garlic puff pie
SERVES 4–6
6 bone-in, skin-on
chicken thighs
500ml homemade or good-quality shop-bought chicken stock
100g frozen peas
100g wild garlic leaves, washed (or, if you can’t find wild garlic, a mixture of
100g spinach and 4 garlic cloves), plus an extra 3
leaves to decorate the pie
1 tbsp olive oil
1 leek, washed, trimmed and cut into 1–1.5cm slices
40g butter
60g plain flour
30ml dry white wine
1tbsp lemon juice or white wine vinegar (optional)
2 tbsp sour cream or crème fraîche
nutmeg, for grating
a few asparagus spears, trimmed and chopped (optional)
320g rough puff or shop-bought ready-rolled puff pastry
1 egg, beaten
sea salt and freshly ground
black pepper
Remove the chicken from the fridge 30 minutes before you start to cook.
Put the chicken thighs in a saucepan and pour over the chicken stock. Cover, place over a medium heat and bring to a gentle boil. Once
