Chicken Tarragon Pie
The combination of chicken and tarragon is delicious. Use ready-made puff pastry as only hardcore bakers make their own puff pastry.
|25g (1oz)||unsalted butter|
|1 tbsp||olive oil|
|1||leek, thinly sliced|
|2||garlic cloves, crushed|
|6||boneless, skinless chicken thighs, cut into 5cm (2in) cubes|
|150g (5oz)||chestnut mushrooms, wiped and sliced or halved|
|50ml (2fl oz)||white wine|
|150ml (5fl oz)||chicken stock|
|2 tsp||dried tarragon|
|200ml (7fl oz)||double cream|
|500g (1lb 2oz)||ready-made puff pastry|
|2||egg yolks, lightly beaten|
|Crushed black pepper|
You will need: a large ovenproof frying pan, a rolling pin and a pastry brush.
1. Heat a large ovenproof frying pan until hot and add the butter and oil. Add the leek and garlic and cook for 1 minute. Add the chicken pieces and cook for about 5 minutes, or until just coloured. Add the mushrooms and cook over a high heat for 2–3 minutes until just softened. Add the wine and boil until all the wine has evaporated.
2. Pour in the stock and bring to a simmer. Add the tarragon and cream and simmer for 5 minutes. Check the seasoning and then set pan aside to cool completely.
3. Preheat the oven to 200°C, fan oven 180°C, Gas mark 6.
4. Roll the pastry out on a lightly floured surface until it is 5cm (2in) wider than the frying pan and about 5mm (¼in) thick. Brush the edges of the cooled frying pan with the egg yolks. Cut a couple of 1cm (½in)-wide strips of pastry and stick them to the rim of the frying pan. Brush this with more egg yolk, then lay the pastry over the filling and crimp at the edges. Trim away any excess pastry. Brush the top of the pie with the remaining egg and sprinkle with black pepper. Make two slits in the top and use any excess pastry to decorate the pie.
5. Bake in the oven for 25 minutes, or until the pastry is crisp and golden and the filling is bubbling hot.