Apparently this Verdelho goes really well with chicken and leak pie. So, I just happened to have some left over roast chicken, a stray leek and some frozen butter puff pastry in the freezer. (Yes I know, frozen butter puff, Careme make a good one, but I do make my own shortcrust and hot water crust pastry, but sometimes convenience wins. Besides, I was hungry.)

Slice your leek and saute in a little duck fat, add a small amount of plain flour and cook off for a minute or two. Add shredded chicken. Pour in a good slurp of Verdelho and stir until slightly thickened. Dilute with full cream to the desired consistency. Taste, and adjust the seasoning. Taste the Verdelho to make sure it hasn’t gone off in the meantime.

Place a sheet of pastry in a pie dish, smooth the filling over the pastry and cover with another sheet. Trim it up until it looks pretty and bung it in the oven at 200’c for about 45 mins or until the pastry is nicely browned and done. Slice it up and eat, and drink the rest of the Verdelho. Oh, and you can cook some veggies to go with  it. Peas and carrots look nice. Enjoy.

Kind regards,

J