St. Patrick's Day meals are made with staple ingredients that have remained part of the Irish tradition for generations. True traditional Irish food is hot and hearty, and Irish people take comfort food to a whole new level. We thought Chicken and Leek Pie was perfect for this occasion, but we present it with a twist.
In honour of AlbaLisa’s co-founder Ted Quinn and his Irish roots. Enjoy!
- 200 g Lean ground chicken
- 2 leeks, thinly sliced
- 8 peppercorns
- ½ onion
- 6 slices of Smoked streaky bacon, sliced
- 30 g butter
- Optional: more butter for the tortillas
- 3 tbsp Dijon Mustard
- AlbaLisa Organic Wheat Flour Tortillas
- Salt and Pepper, to taste
Preheat the oven to 400F. Slightly preheat the tortillas on a skillet just to make them pliable. Or you can soften them in the microwave for 20 seconds. They don’t need to be fully cooked. Lightly grease a mini muffin tin and arrange each of the tortillas into it to make a nice cup. (For added flavour you can brush your tortillas with butter!!!! ). To avoid over puffing, poke the tortillas using a toothpick. Bake for 5 to 10 minutes or until golden.
Meanwhile, heat a non-stick skillet over medium-high heat. Cook the bacon until just crisp. Using a slotted spoon transfer the bacon to a paper towel and drain out the rendered fat. Add butter to the skillet and heat until melted. Add the leek and onions and sauté until just golden. Add the ground chicken and seasonings. Cook until browned. If you want to make it more hearty, more Irish, you can add a splash of cream or even cheese, white cheddar is my favourite with this recipe!!
Taste and adjust salt and pepper seasoning.
Spoon leek and chicken mixture into the tortilla cups and garnish with chives (optional).
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