Chicken, ham and leek pie by The Smokin Fox, Glasgow

The Smokin Fox is a stone’s throw away from Glasgow Central train station and sits on Waterloo Street. They offer a wide range of drinks to suit everybody and have a fresh seasonal menu serving honest pub food from the head chef Marco and his team.
For more information visit www.smokinfox.co.uk

Ingredients
2 large chicken breasts, diced
1 unsmoked ham hough
1 leek, washed, trimmed and chopped
1 ham stock cube
50g unsalted butter
50g plain flour
100ml double cream
1 puff pastry block 
Plain flour for rolling pastry
1 egg, beaten
Pepper for seasoning

1 Add the ham hough to a pot of water, making sure it is completely covered and bring to the boil, cover with a lid then reduce to a simmer for 1-2 hours, after the first hour check the ham every 20-30 minutes. It will fall from the bone when ready.
2 Remove ham and allow to cool, add the stock cube to the water and allow to dissolve then set aside.
3 In a pan, fry off the chicken and the leeks until the leeks are soft and the chicken is cooked.
4 Melt the butter in a saucepan and add the flour, mixing together with a wooden spoon until it forms a paste, leave on a low heat for a few minutes to allow the flour to cook out.
5 Slowly add the stock to the mixture, about a ladleful at a time, constantly mixing with a wooden spoon to stop it from going lumpy. Keep adding the stock until the sauce just coats the back of your spoon. 
6 Stir the cream into the sauce.
7 Strip the fat from the ham and shred the meat. Add this, the chicken and leeks to the sauce and leave on a low heat. 
8 Check for seasoning, it shouldn’t require any salt as the ham is quite salty but this is down to personal taste.
9 Lightly flour your worktop and the pastry, then roll out until it is wide enough to cover the pie dish. 
10 Tip the filling into the dish and cover with the pastry, ensuring that the edges are all pinned down. Trim the edges off using a small knife and brush the top of the pie with the beaten egg wash.
11 Bake at 180 degrees until pastry is golden brown.
12 Serve with creamy mashed potatoes and your favourite vegetables.

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