Jamie Oliver's Chicken, Sausage & Bacon Puff Pie Recipe With English Mustard, Leeks & Watercress Sauce by Donna John
After reading through Jamie Oliver's new cookbook, Together: Memorable Meals Made Easy, I knew some of these amazing recipes needed to be shared with the 30Seconds community. This puff pie recipe is filled with bacon, chicken, pork sausage and vegetables and has a bright watercress sauce to drizzle over the top. It just screams fall, doesn't it?
Prep Time: 10 minutes
Cook Time: 70 minutes
Total Time: 80 minutes
- 2 slices smoked bacon
- 2 chicken thighs (3 1/2 ounces each), skin off, bone out
- 2 pork sausages
- 2 leeks
- 2 small potatoes (3 1/2 ounces each)
- 2 heaping teaspoons English mustard
- 2 heaping tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups reduced-fat milk (2%)
- 3 1/4 ounces watercress
- 11 ounces pre-rolled puff pastry
- 1 large egg
Here's how to make it:
GET AHEAD: You can do this on the day, if you prefer. Slice the bacon and place in a large shallow casserole pan on a medium heat. Chop the chicken and sausages into 1 1/4-inch chunks and add to the pan. Cook until lightly golden, stirring regularly, while you trim and wash the leeks, peel the potatoes, chop it all into 1 1/4-inch chunks, then stir in with a good splash of water. Cook for 10 minutes, or until the leeks have softened, stirring occasionally, scraping up any sticky bits, and adding an extra splash of water, if needed. Stir in the mustard and flour, followed by the broth, then the milk. Bring to a boil, simmer for 15 minutes on a low heat, stirring regularly, then season to perfection, tasting and tweaking. Carefully pour everything through a colander to separate the filling from the sauce. Pour the sauce into a blender, add the watercress and blitz until smooth. Spoon the filling into an 8-inch pie dish with 7 tablespoons of sauce. Let everything cool, then cover and refrigerate overnight.
TO SERVE: Preheat the oven to 350 degrees F. Brush the rim of the pie dish with olive oil. Cut the pastry into 3/4-inch strips, using a crinkly pasta cutter if you’ve got one, then arrange over the dish – I like a messy lattice. Egg wash all the pastry, then bake the pie for 45 minutes, or until the pastry is golden and the filling is piping hot. Gently heat up the watercress sauce to serve on the side.
VEGGIE LOVE: Peel 1 pound of root veg of your choice, chop into 3/4 to 1 1/4-inch chunks and cook for 20 minutes with the leeks, potatoes, 3 tablespoons of olive oil and the leaves from half a bunch of thyme (1/3 ounce). Use veg broth with the milk, top up with 1/2 cup of sauce on assembly, then finish in the same way.
Excerpted from TOGETHER by Jamie Oliver. Copyright© 2021 by Jamie Oliver. Reprinted with permission from Flatiron Books. All Rights reserved. Photography by David Loftus, Levon Biss and Paul Stuart.
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