- 25ml vegetable oil
- 700g diced chicken thigh
- 250g leek, roughly chopped
- 75ml white wine
- 200g carrot, cubed
- 200g squash or pumpkin, cubed
- 2 chicken stock cubes
- 100ml boiling water
- 20g cornflour
- 50ml double cream
- 10g fresh parsley, finely chopped
- 1 sprig fresh tarragon, finely chopped
- Salt and pepper
For the pastry
- 400g plain flour
- 200g butter
- Water to bind
- ½ tsp salt
- 1 egg, beaten
Top tips and measures
For each pie: 200g filling and 40g pastry for the lid, 80g pastry to fill muffin cup. This recipe uses a large 6-cup, 5cm depth muffin tray. If you don’t have one, you could use small pie dishes, or make as one large pie for six to share. The filling can be made in advance and refrigerated ready for use when needed, and will keep for two days in the fridge.
Place a large stock pan over a high heat and add the oil. When hot, add the chicken, leave for a couple of minutes then stir well and cook until the meat is sealed all over.
Add the leeks, stir well and cook until the leeks are just softening. Pour in the white wine and reduce to a medium heat. Add the carrots and squash or pumpkin and stir well.
Dissolve the stock cube in the boiling water and add to the pan, stir well and bring back to the boil. Add additional water if required. Cover the pan with a lid and simmer for around 30 minutes, or until the chicken is tender and the vegetables are cooked.
Mix the cornflour into the double cream until smooth and then pour into the pan. Stir well to thicken, then cook for a further 2–3 minutes to ‘cook out’ the flour.
Add the parsley and tarragon, stir well and add salt and pepper to adjust the seasoning. Decant and leave to one side.
For the pastry
Place the flour, butter and salt in a bowl, and rub the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Stir in enough water to make a soft dough, taking care not to overmix. Remove from the bowl and place on your workbench.
Roll out the dough and use a saucer or similar to cut discs big enough to fit the large muffin tin, place in the tin and mould into the cup.
Divide the pie filling into six and place each portion of the filling into the pastry bases, then brush the edges with egg wash.
Use a cutter to cut the lids and place on the top of the filling mix, crimp the edges of the pastry together to make a seal then gently fold the edge to give a rustic finish.
Brush the tops with the egg wash then put into the oven at 180°C (160°C fan/gas mark 4). Bake for 30–35 minutes or until the pastry is golden and crisp and the filling is hot.
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