It’s the first of March 2016, and that can only mean one thing… St David’s Day!

The patron Saint of Wales hails the start of spring and (to paraphrase Wordsworth) a host of golden daffodils. To celebrate this rainy cold start of the month, which will bring the Spring Solstice and Easter, the good people at British Leeks have many recipes to share with us.

Below is a recipe from British Leeks that I think will work very well in this weather.

Chicken, Leek, Prune and Caerphilly Pie

Chicken-and-Leek-Pie

Serves 4

Prep 25 minutes

Cook 40 minutes

Ingredients

1 tbsp olive oil

1 tbsp butter

1 Spanish onion chopped

3 cloves of garlic sliced

4 boned chicken thighs cubed

200g leeks sliced, white parts only

2 tbls flour

150ml dry white wine

1pint chicken stock

200ml double cream

2 tsp English mustard

100g prunes halved

150g Caerphilly cheese crumbled

50g mixed chopped tarragon and flat leaf parsley

500g ready rolled puff pastry

1 egg yolk

1 tablespoon of double cream

Salt and black pepper to taste

Method

  1. Preheat oven to 180ºC / 350ºF
  2. In a medium sized saucepan melt the butter and oil then fry the onions and garlic until they start to colour, about 10 minutes
  3. Then add the chicken and cook for a further 5 minutes until the chicken is sealed
  4. Add the leeks and flour stirring continually until they are well combined
  5. Add the wine and chicken stock slowly until the sauce has thickened
  6. Add the cream and mustard and then season
  7. Take off the heat and stir in the prunes, cheese and herbs
  8. Place the pie filling into a medium sized pie dish
  9. Mix the egg yolk and cream together and then brush around the pie dish. Cover with pastry and cut around the sides with a knife
  10. Brush the remaining egg mix over the pie
  11. Poke a couple of small holes in the pastry to let out the steam
  12. Cook in the oven for 25 minutes, remove from the oven and serve