Recipe For Chicken And Leek Katmer Pie

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Katmer pastry is thin and flaky and traditionally would be made totally by hand, stretching the dough until the sheets are thin. This is a flaky pastry that can be used for both sweet and savoury dishes. Here I have taken this Byzantine pastry and combined it with chicken and leeks to make a pie.

Filling For Chicken And Leek Katmer Pie
Filling For Chicken And Leek Katmer Pie
transparency: tranˈspar(ə)nsi,trɑːn-,-ˈspɛː- noun: the condition of being transparent.
It is not often that I make a recipe once and put it up on the blog. But in this instance, it is exactly what I did. Dave and I do not eat starch during the week at night if we can possibly avoid it. It is part of his training regime, which I follow a lot more strictly than he does. I started making this pie on a Sunday and the filling took up much of the afternoon. I had already made the pastry as per the recipe given to us by Milkica from Mimi’s Kingdom and this thankfully did not mind being rested overnight. I used a seriously big chicken and made the pie with the pastry on the bottom and the top, as per Milkica’s method. However, the pastry on the bottom did not cook very well, and as we all know, in baking there is nothing worse than a soggy bottom. If I were to make the pie again, which I will do for when we have guests, I would only make it with the top layer of pastry. The recipe below is what I will follow and is not the one I made. But, I know for sure that it will work perfectly. This is a generous pie. Dave and I had dinner 3 nights in a row of the chicken and leek katmer pie with different salads accompanying the dish each night.
Baked Chicken And Leek Katmer Pie
Baked Chicken And Leek Katmer Pie


5.0 from 2 reviews
Chicken And Leek Katmer Pie
 
Set aside the day to make this delicious tasting pie, you will be glad you did.
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Ingredients
for the chicken and leek filling
  • 450g leeks, thinly sliced (this is the sliced weight)
  • 15g butter
  • 25mls olive oil
  • 1 whole chicken (gizzards removed)
  • 300mls vegetable stock
  • 2.5L water
  • Salt and freshly ground black pepper to season
  • 2 eggs, lightly beaten
  • 3 stalks tarragon, leaves picked and roughly chopped
for the pastry
  • 250g flour, plus extra for dusting
  • 2.5mls salt
  • 150mls warm water, plus extra for wetting your hands if necessary
  • 15g lard
Method
for the chicken and leek filling
  1. Place the leeks, butter and oil into a stock pot
  2. Place the chicken on top and cover with the stock and water
  3. Put the lid on the pot and place on a high temperature on your stove
  4. Bring to the boil and then reduce the temperature until just simmering
  5. Leave to cook for 90 minutes
  6. Remove the chicken, leaving the leeks and stock in the pot, and set aside
  7. Strain the stock into a large saucepan and set aside the leeks
  8. Place the saucepan onto a high temperature on your stove and bring to the boil
  9. Leave to reduce until you have 250mls of thick stock
  10. Remove from the heat
  11. Shred the chicken from the bone, discarding the skin and bones *
  12. Place the chicken meat into a large bowl, with the leeks
  13. Add the stock and mix together before seasoning to taste
  14. Add the eggs and tarragon and mix in
for the pastry
  1. Place the flour and salt into a mixing bowl
  2. Slowly add the water, mixing with your hands, until a soft pastry forms
  3. Turn out onto a lightly floured surface and knead gently
  4. You may want to wet your hands if the pastry is too stiff
  5. Divide the pastry into 3 equal portions (mine weighed 130g each)
  6. Roll each portion into a ball
  7. Roll each ball into a 1cm high disc
  8. Set aside to rest for 10 minutes
  9. Place the lard into a small bowl
  10. Place into the microwave to melt – you may need to repeat this stage as you go along
  11. Brush one of the discs with lard
  12. Top with the second disc, and brush with lard
  13. Top with the third disc and set aside
  14. Leave to rest for 10 minutes
  15. Roll out the pastry to 5mm thick
  16. Brush the top with lard
  17. Place an 80mm wide glass in the middle of the disc – do not press down
  18. Cut 8 slits into the pastry, using the glass as a guideline, leaving the middle uncut, each slit equally spaced apart to make 8 leaves
  19. Remove the glass and fold the leaves up into the middle
  20. Turn the pastry seam side and rest for at least 10 minutes
  21. Preheat the oven to 180° Celsius
  22. Brush melted lard onto the bottom and rim of a round oven proof dish
  23. Roll out the pastry to about 5cm more than the width of the dish
  24. Cut out a disc to cover the top of the dish, with a 2cm overlap
  25. You should be left with the 3cm extra bit of pastry
  26. Cut a slit in this and place on the rim of the dish, pressing down firmly
  27. Place the filling into the dish
  28. Place the pastry on top of the filling
  29. Press the edges of the pastry together
  30. Use a fork to create a nice pattern and to make sure the seal is tight
  31. Trim the edges to neaten it up
  32. Cut a vent into the middle of the pastry
  33. Brush melted lard over the top of the pastry
  34. Bake for 35 minutes
  35. Remove from the oven and leave to rest for 15 minutes and serve warm
My Notes
* reserve these if you want to make a bone broth

Click on the links for conversions and notes.

The Inside Of My Chicken And Leek Katmer Pie
The Inside Of My Chicken And Leek Katmer Pie

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40 thoughts on “Recipe For Chicken And Leek Katmer Pie

  1. Leeks, chicken and tarragon and flaky pastry! combination made in heaven 🙂

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    1. Thank you Eugenia 🙂

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  2. I love chicken and leek pie- still waiting for the weather around here to cool down a bit before I can make dishes like these haha. The pastry looks amazing- so flaky!!

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    1. Thanks, it was very flaky 🙂

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  3. I again did not make the DK challenge but I so want to make this Katmer pie soon, even more so after seeing your. Just too bad for the soggy bottom, I am good at getting those so thanks for the tips.

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    1. Hope you make it sometime Evelyne 🙂

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  4. I love savory pies and I also love leeks. I do love leftovers, too! This sounds like it would go great at my house!
    Abbe @ This is How I Cook sharing the blog ♥ Chipotle Sweet and Salty Caramel Glazed Popcorn and a #WholeFoods #GiveawayMy Profile

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    1. Then this is the perfect dish for you 🙂

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  5. It looks comforting, hearty, and delicious!
    Pam sharing the blog ♥ Ravioli Lasagna with Chicken Italian Sausage and SpinachMy Profile

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    1. Thank you Pam 🙂

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  6. I love chicken pie so this is right up my alley. Can you substitute the lard for butter? Lovely post Tandy xx

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    1. You can, but next time you make bacon reserve the fat and use that rather 🙂

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  7. Tandy,

    It looks beautiful! I can see why you posted it after one try.
    Tammy sharing the blog ♥ Come out and PlayMy Profile

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    1. Thanks Tammy 🙂

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  8. This pie looks and sounds fantastic, Tandy.
    Anu – My Ginger Garlic Kitchen sharing the blog ♥ Roti Jala | Net Lacy Pancakes [Video]My Profile

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    1. Thank you Anu 🙂

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  9. Ok how did I not realize before that both our significant others are named Dave! Hope you both loved this pie- it looks absolutely stunning!
    Sarah sharing the blog ♥ Vietnamese Chicken Vermicelli SaladMy Profile

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    1. We both loved the pie, and thanks Sarah 🙂

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  10. Your filling sounds delicious! How horrible to have gotten a soggy bottom though! Your pastry looks wonderfully flaky so at least you could enjoy eating the top.

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    1. Thanks Sara, we ate the bottom as well 🙂

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  11. Looks moist and delicious!

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    1. Thank you Marcellina 🙂

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  12. Leeks are an under rated vegetable, methinks xx

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    1. I think so too Liz 🙂

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  13. what a lovely dish! I’m a huge chicken fan, so i’d die to try it!

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    1. It was really worth making Marcela 🙂

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  14. I have never heard of katmer pastry so this was very interesting! I’ve made lard based pastry before and it is delicious 😀

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    1. The pastry was delicious indeed 🙂

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  15. This looks SOOOO hearty Tandy!
    lucie sharing the blog ♥ Soul-Good Vegan Skillet Double Chocolate BrownieMy Profile

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    1. Thank you Lucie 🙂

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  16. Hi Tandy, oh does this look fabulous, love the little hearts on top.
    cheri sharing the blog ♥ Cottage Cooking Club Three Recipes Month of FebruaryMy Profile

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    1. I love my heart cutter 🙂

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  17. Tandy, sounds good! Yes, you’re right, nothing worse than a soggy bottom in a pie. Nothing wrong with a top-crust-only pie!
    Jean | DelightfulRepast.com sharing the blog ♥ One-Pan Turkey Quinoa Taco Casserole – or Taco and Burrito FillingMy Profile

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    1. Soggy bottoms just don’t work for me 😉

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  18. Thanks for teaching me something new today Tandy, my first time hearing about Katmer pastry!
    Shashi at RunninSrilankan sharing the blog ♥ Salted, Chocolate-Drenched, Spicy, Sweet Potato FriesMy Profile

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    1. My pleasure Shashi 🙂

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  19. There’s nothing better than a really good, flaky crust!! And tarragon is my favorite herb to pair with chicken. So delicious. This looks so yummy Tandy, I’ll have to try it.

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    1. I also love tarragon with chicken 🙂

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  20. I think leeks are such an underused ingredient, so it always makes me happy when I see bloggers posting recipes with them. We love leeks!

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    1. We love leeks as well, and cook with them often 🙂

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