Home » Bread & Baking » Chicken Leek & Tarragon Pie
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Ref: 513
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Meat
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   500 g  plain flour
   125 g  butter salted cold
   125 g  lard cold
   2 tbsp  cold water
   1 tsp  white wine vinegar
   400 g  chicken thigh meat cut into chunks
   300 g  leek washed & chopped
   260 ml  whole milk, warmed
   100 ml  double cream
   75 g  butter unsalted
   50 g  plain flour
   2 bacon rashers chopped
   1 chicken stock cube or gel pot
   25 g  fresh tarragon leaves, no stalks chopped
   1 tsp  freshly ground black pepper
   1 egg small beaten
   1 tsp  olive oil
   2 pinch  turmeric ground


  Step 1
Pre-heat fan oven to 180'c.
  Step 2
In a bowl place the flour, then either grate the fats in a little at a time mixing into the flour to cost in flour as you go then using your finger tips rub to a crumb, or place flour & cubed fats into a food processor & blitz to a crumb then tip into a mixing bowl, add the vinegar to the water & mix in to form a pastry dough, if still too dry add a little more water until you have a rollable pastry dough, cover with cling film flatten to a disc, place in the fridge to rest.
  Step 3
Next the filling, in a frying pan place a 3rd of the butter & fry off the chicken & bacon until just cooked through, then transfer to a bowl add the chopped leeks & cook until soft & transfer to the same bowl, add the rest of the butter, stock cube & the flour, mix in & cock until it bubbles, then start adding in the warm milk with a hand whisk & mix all the time you are pouring in the milk until all , then add cream & pepper mix in, then tip into the bowl & mix in with the chicken & leek mixture, set a side to cool.
  Step 4
Make the glaze by putting in the oil & ground turmeric mixing together then add egg & beat together.
  Step 5
Take a 25 cm pie tin (one with small holes in is best) grease with extra butter, cut a 3rd off the pastry for the lid later, form into a ball then place on a floured worktop using a rolling pin roll pastry into a 35 cm disc, use the pin to hold the pastry & line the tin carefully pushing in the corners, then tip the filling in the tin & smooth out flat, rollout the lid to 27cm, then using a pastry brush, brush the edge of the pastry & around the edge of the lid, place the lid on the pie & cut off excess with a sharp knife, then with your thumb & fore finger crimp around the edge, paint a coat of the glaze on top of the pie & cut a slit in the middle of the pie.
  Step 6
Bake the pie for 35 to 40 min or until golden brown on top.

Suggestion & Tips

You can use Turkey if you wish..
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