Well, it’s still the week of the day of Saint
Patrick, so I’ll indulge in another selection from The Complete Irish Pub Cookbook. What makes this Irish? Well, there
are potatoes in it, and some mushrooms. And a leek or two (wait, those are
Welsh!). And it’s a handsome and tasty dish!
Potato, Leek and Chicken Pie
2 waxy potatoes, cubed
7 Tblsp salted butter
1 skinless, boneless chicken breast
(about 6 oz),
cubed
1 leek, sliced
2 cups sliced mushrooms
2-1/2 Tblsp flour
1-1/4 cups milk
1 Tblsp Dijon mustard
2 Tblsp fresh sage, chopped (use dry if you have
no fresh)
8 oz phyllo pastry (thaw if frozen)
salt and pepper
Preheat the oven to 350 degrees.
Cook the potatoes in a saucepan of boiling water
(I used the microwave) for 5 minutes. Drain and set aside.
Melt half the butter in a skillet and cook the
chicken for 5 minutes, or until browned.
Add the leek and mushrooms to the pan and cook
for 3 minutes, stirring. Stir in the flour and cook for 1 minutes, stirring continuously.
Gradually stir in the milk and bring to a boil. Add the mustard, sage and
potatoes, and season to taste with salt and pepper. Reduce the heat to low and
simmer for 10 minutes.
While the mixture is simmering, melt the
remaining butter in a small saucepan (or microwave). Line a deep pie dish with
half of the sheets of phyllo pastry. Spoon the chicken mixture over the phyllo
layer and cover with a single sheet of pastry. Brush a little of the melted
butter on, then lay a second sheet on top and brush it with butter as well.
Okay, this is where I started giggling at the
instructions: Cut the remaining phyllo pastry into strips and fold them onto
the top of the pie to create a ruffled effect. Really? How do you ruffle
phyllo? (Fast, at least—it dries out quickly.) I soldiered along and came up
with a result that looked pretty much like the picture in the book. Hard to go
wrong, since it will taste good no matter what, especially after you drizzle
whatever is left of your butter over the top. Be generous with it (support the
Irish dairy industry!)
Cook in the preheated oven for 45 minutes, or
until golden brown and crisp. It doesn’t cut neatly, so you’ll have to serve it
with a spoon. But it’s nice and crunchy on top, and the phyllo contrasts well
with the creamy filling. I think the Irish are on to something!
In honor of Saint Patrick (who didn't visit County Cork, as far as I know), here's the trio of County Cork Mysteries (each of which was a New York Times bestseller--go Ireland!)
