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 The wild garlic season is upon us.


I have Dominic at Bellau Kitchen to thank for first alerting me to the use of wild garlic in cooking.  As soon as I used to be slightly girl, the woods around the position we lived have been stuffed with it these days of three hundred and sixty five days then again it was once appeared with huge disdain and derision.  My mum would on no account have dreamed of cooking with it.  Once I had made Dominic’s wild garlic and asparagus quiche I was hooked. 



Nowadays we are continuously in France when it’s in season then again this three hundred and sixty five days, as everyone knows, is fairly utterly other so now we have now been in a position to come to a decision a variety of it throughout the woods on the subject of to where we are living inside the United Kingdom.



The pie filling was once constituted of a mix of chunks of chicken breast, chopped leeks, bacon and mushrooms in a white sauce.  The wild garlic was once stirred in when the filling was once ready as it chefs in a short while, somewhat like spinach.  You are able to range the weather consistent with what you will have throughout the refrigerator, a lot much less chicken then again further leeks or mushrooms, with or without the bacon, and so on.



Having piled the filling throughout the pie dish I let it cool previous than together with the pastry.  I continuously make a pastry collar for the dish previous than striking the lid on and sealing them together with a pinched edge – one of the simplest ways I was taught to do it at school.


Flour is still exhausting to go back by way of in a whole lot of places then again there seems to be no shortage of ready made pastry, as long as you aren’t fussy about type.  For my pies I used a pack of Tesco non-public label shortcrust pastry and it was once superb. 



I made two pies, one for us and a small type for my dad who is self setting apart, all by way of himself in his little bungalow.  We had ours with some additional veg and it was once utterly delicious. 





1 pack of ready made, ready rolled shortcrust pastry

2 small skinless chicken breasts, cut back into bite sized chunks

1 tblsp vegetable oil 

4 rashers smoked streaky bacon, cut back into 2cm pieces

1 large leek, washed and thickly sliced

6 large chestnut mushrooms, sliced

1 heaped tblsp simple flour (or cornflour)

250ml milk

a small package of wild garlic leaves, washed and sliced into ribbons

1 egg, crushed




Heat the oil in a large frying or sauté pan and upload the chicken, bacon, leeks and mushrooms.  Prepare dinner dinner until the chicken is simply browned and the leeks and mushrooms softened. 


Sprinkle the flour over the pan and stir in.  Prepare dinner dinner for roughly 2 mins previous than stirring throughout the milk.  Continue cooking on low heat until you will have a thickened sauce.  Upload slightly further flour or further milk if very important to get the consistency of a nice, thick coating sauce.

(For those who wouldn’t have simple flour, use cornflour, blending it with slightly of the milk and together with further to get the correct consistency if very important.)


Season with salt and pepper and stir throughout the wild garlic ribbons.  Tip the entire thing into an acceptable pie dish with a rim and set aside to cool.


Preheat the oven to 180C / 160 fan / gas mk 4. 


Unwrap the pastry and cut back off enough to cover the pie.  From the rest pastry or the trappings cut back lengths about 2cm massive.  Lay the trappings at the rim of the stuffed pie dish to sort a collar and hose down with water.  Spread the larger piece of pastry over the pie and seal to the collar by way of pressing evenly into position.  Trim the perimeters and seal by way of pinching with finger and thumb or pressing with the prongs of a fork.  Make a small hole throughout the centre of the pastry lid and each move away as it is or support with leaves constituted of any closing pastry trimmings.  Make additional small holes throughout the pastry between the leaves with the aim of a knife.


Brush the lid with crushed egg and bake for 25-30 minutes or until the pastry is correctly browned.


Serve sizzling with veg of your selection.


Serves 4-5 portions.

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