Sven-Hanson Britt, another great Scandinavian chef, gave me this recipe. Why are there so many good Scandinavian chefs – or is it that I am drawn to their cooking style! It has a lovely golden topping and a rich, flavoursome filling.
SERVES 4
PREPARATION TIME: 40 minutes, plus making the pastry COOKING TIME: 30 minutes
1 recipe quantity Rough Puff Pastry (see page 15)
a little white spelt flour, for dusting
FOR THE FILLING:
2 chicken thighs, skinned and boned
4 prunes, pitted, preferably Agen
2 tsp Dijon mustard
55g/2oz unsalted butter
60g/2¼oz/½ cup white spelt flour
500ml/17fl oz/2 cups chicken stock
2 tbsp chopped parsley
a splash of dry sherry, such as fino or manzanilla (optional)
2 large leeks, trimmed and cut into 1cm/½in thick slices
2 large kale sprigs, spines removed, finely chopped
2 skinless, boneless chicken breasts, cut into chunks
a little milk or beaten egg, to glaze (optional)
sea salt and freshly ground black pepper
Roll out the rested pastry on a lightly floured surface into a sheet or circle to fit the top of a deep oval pie dish with a rim. Keep the trimmings for other pastry items or for pie decorations.
To make the filling, put the thigh meat and prunes in a food processor with 1 teaspoon of the mustard, the salt and pepper. Pulse until chopped enough to form into small balls, shape them and set aside. Preheat the oven to 180°C/350°F/Gas 4.
Melt the butter in a large saucepan over a low heat. Add the flour and cook for about a minute, then slowly whisk in the stock. Add the remaining mustard and the chopped parsley, then season to taste with salt and pepper. A splash of sherry is also a good addition. Add the leeks to the sauce and simmer for a few minutes until starting to soften. The sauce should be reasonably thick but not gloopy. Add the kale and stir again.
Add the chunks of chicken breast and the thigh dumplings to the sauce and put into an ovenproof dish to which a pastry lid can be easily attached. Lay the rolled pastry on top and decorate with pastry trimmings if you feel the need or have the time. Brush with a little milk to glaze, if you like.
Bake for 30 minutes, or until the pastry is flaky and looks golden brown. Remove from the oven and allow to cool slightly before serving.