Chicken, leek and tarragon pie
This creamy chicken and leek pie, topped with fresh herbs and puff pastry, is a perfect family favourite for those chilly autumn nights.
- 25ml/1floz vegetable oil
- 700g/1lb 12oz diced chicken thigh
- 250g/10oz leek, roughly chopped
- 75ml/3floz white wine
- 200g/8oz carrot, cubed
- 200g/8ozsquash/pumpkin cubed
- 2chicken stock cubes
- 100ml/¼ pt boiling water
- 20g/1oz cornflour
- 50ml/2 floz double cream
- 10g/½oz fresh parsley, finely chopped1
- Sprig fresh tarragon, finely chopped
- Salt and pepper
- For the pastry:
- 400g/1lb plain flour
- 200g/½ lb butter
- Water to bind
- ½ tsp salt
- 1 egg beaten
- 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 around.
- Add the leeks, stir well and cook until the leeks are just softening. Pour in the white wine and reduce the heat to medium.
- Add the carrots and the squash 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 use the 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, rub the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in enough water to make a soft dough, don’t 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.
- Place a 1/6th of the pie filling into the pastry base and 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 with the egg wash then put into the oven at 160 fan (180 conv.) Bake for 30 – 35 minutes or until the pastry is golden and crisp and the filling hot.