All-Butter Pastry Filled with Slow-Cooked Chicken, Dry-Cured Ham, and Leeks in a Cream, Cabernet Sauvignon, White Wine, and Smoked Garlic Sauce, Hand-Finished with Poppy Seeds

This luxurious dish features tender slow-cooked chicken and savoury dry-cured ham combined with leeks in a rich and flavorful cream sauce, enhanced by Cabernet Sauvignon, white wine, and smoked garlic. Encased in all-butter pastry and finished with poppy seeds, it offers a gourmet experience for two. Ideal for a special occasion or a comforting meal, this recipe brings together complex flavors and elegant presentation.

---

Ingredients:

For the Filling:

• Chicken Thighs – 2 large (about 300 grams), bone-in, skinless
• Dry-Cured Ham – 50 grams, diced
• Leeks – 1 medium, cleaned and sliced
• Smoked Garlic – 1 clove, minced
• Cabernet Sauvignon – 50 ml (about 3 tablespoons)
• White Wine – 50 ml (about 3 tablespoons)
• Heavy Cream – 100 ml (about 1/2 cup)
• Chicken Broth – 100 ml (about 1/2 cup)
• Butter – 1 tablespoon
• All-Purpose Flour – 1 tablespoon
• Salt and Pepper – to taste
• Fresh Thyme – 1 teaspoon, chopped (optional)

For the Pastry:

• All-Butter Pastry – 1 sheet (store-bought or homemade)
• Egg – 1, beaten (for egg wash)
• Poppy Seeds – 1 tablespoon (for topping)

---

Equipment Needed:

• Chef’s Knife: For chopping the ingredients.
• Cutting Board: A sturdy surface for cutting.
• Large Skillet or Sauté Pan: For cooking the filling.
• Slow Cooker or Dutch Oven: For slow-cooking the chicken.
• Rolling Pin: To roll out the pastry if needed.
• Baking Dish or Individual Ramekins: For assembling the pies.
• Pastry Brush: For brushing the egg wash.
• Measuring Cups and Spoons: For precise measurement of ingredients.
• Wooden Spoon or Spatula: For stirring.

---

Nutritional Information (per serving):

• Calories: 650 kcal
• Protein: 30 grams
• Carbohydrates: 45 grams
• Sugars: 5 grams
• Fat: 40 grams
• Saturated Fat: 20 grams
• Cholesterol: 150 mg
• Fiber: 3 grams
• Sodium: 800 mg

(Note: These values are approximate and can vary based on specific ingredients and brands used.)

---

Preparation Time:

• Preparation: 30 minutes
• Cooking Time: 2 hours (includes slow-cooking and baking time)
• Total Time: 2.5 hours

---

Preparation and Cooking Instructions:

1. Slow-Cook the Chicken:

• Season the Chicken:
  • Season the chicken thighs with salt and pepper. Place them in a slow cooker or Dutch oven.
• Cook the Chicken:
  • Cover and cook on low heat for 1.5 to 2 hours, or until the chicken is tender and easily shreds. If using a Dutch oven, cook the chicken in a preheated oven at 150°C (300°F) for the same amount of time. Once cooked, remove the chicken from the cooker, let it cool slightly, then shred the meat and discard the bones and skin.

2. Prepare the Filling:

• Cook the Leeks:
  • Heat 1 tablespoon of butter in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are softened and slightly caramelized, about 8 minutes.
• Add the Garlic and Ham:
  • Add the minced smoked garlic to the skillet and cook for 1 minute. Add the diced dry-cured ham and cook for another 2 minutes, until the ham is slightly crisped.
• Make the Sauce:
  • Sprinkle 1 tablespoon of all-purpose flour over the leeks and ham mixture. Stir well and cook for 2 minutes to form a roux. Gradually pour in 50 ml of Cabernet Sauvignon and 50 ml of white wine, stirring continuously to avoid lumps. Cook for 2-3 minutes until the alcohol is reduced and the mixture starts to thicken.
• Add the Cream and Broth:
  • Pour in 100 ml of heavy cream and 100 ml of chicken broth. Stir to combine and bring the mixture to a gentle simmer. Cook for about 5 minutes, until the sauce is thickened and coats the back of a spoon. Add the shredded chicken to the sauce and mix well. Season with additional salt, pepper, and fresh thyme if desired. Remove from heat and let the filling cool slightly.

3. Prepare the Pastry:

• Roll Out the Pastry:
  • Preheat your oven to 200°C (400°F). Roll out the all-butter pastry sheet on a lightly floured surface to fit your baking dish or individual ramekins.
• Line the Baking Dish:
  • Place the pastry into the baking dish or ramekins, pressing it gently into the corners and sides. Trim any excess pastry hanging over the edges.

4. Assemble the Pie:

• Fill the Pastry:
  • Spoon the cooled chicken and leek filling into the pastry-lined dish. Smooth the top with a spatula.
• Cover with Pastry:
  • Place another piece of pastry over the top of the filling. Press the edges to seal, trimming any excess. Crimp the edges with a fork for a decorative finish.
• Add the Finishing Touches:
  • Brush the top of the pastry with the beaten egg using a pastry brush. Sprinkle 1 tablespoon of poppy seeds evenly over the top for added texture and visual appeal.

5. Bake the Pie:

• Bake:
  • Place the pie in the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up. The filling should be bubbling around the edges.
• Cool Slightly:
  • Remove the pie from the oven and let it cool for a few minutes before serving. This will help the filling set slightly and make it easier to cut and serve.

6. Serve and Enjoy:

• Serve the Pie:
  • Serve the pie warm, either directly from the baking dish or portioned into individual servings. It pairs beautifully with a simple green salad or steamed vegetables.
• Enjoy:
  • Enjoy the rich, savory flavors of your homemade pie. The tender chicken, flavorful ham, and creamy sauce encased in buttery pastry are sure to make for a delightful meal.

---

Tips for Success:

• Chicken Substitution: If preferred, you can use chicken breasts instead of thighs. They might need less slow-cooking time, so monitor them to avoid overcooking.
• Puff Pastry Handling: Ensure the puff pastry is cold before working with it to achieve the best puff and texture.
• Flavor Enhancements: For additional depth of flavor, consider adding a splash of sherry or a few drops of truffle oil to the filling.

---

Serving Suggestions:

• Pairing: This pie pairs wonderfully with a crisp green salad, roasted root vegetables, or buttery mashed potatoes. A glass of Chardonnay or a light red wine like Pinot Noir complements the dish well.
• Additional Garnishes: Fresh herbs like parsley or chives sprinkled on top just before serving can add a burst of color and freshness.

---

Storage and Reheating:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the pie in a preheated oven at 180°C (350°F) until warmed through, about 15-20 minutes. This helps maintain the crispiness of the puff pastry. Avoid microwaving, as it can make the pastry soggy.

---

Variations:

• Vegetarian Option: Replace the chicken and ham with a mix of mushrooms and spinach for a vegetarian version.
• Spicy Twist: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a bit of heat.
• Cheesy Addition: Stir in some grated cheese like Gruyère or cheddar into the filling before baking for a cheesy twist.

---

This all-butter pastry filled with slow-cooked chicken, dry-cured ham, and leeks in a creamy, flavorful sauce is a dish that’s both elegant and comforting. With its rich flavors and flaky pastry, it’s perfect for a special occasion or a luxurious meal for two. Enjoy the process of making and savoring this gourmet pie!