Chicken, Leek and Ham Hock Pie in Tarragon Pastry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Pastry:
2 recipe quantities Rough Puff Pastry, prepared to the first chilling
a little flour, for dusting
4 tbsp chopped tarragon leaves
1 egg
For the Chicken, Leek & Ham Filling:
1 tbsp olive oil
6 skinless boneless chicken thighs, cut into 2 cm/ 3/4 in pieces
50g (1¾ oz) unsalted butter, plus extra for greasing
2 garlic cloves, finely chopped
2 leeks, trimmed and finely sliced
50g (1¾ oz or scant ½ cup) plain flour
450ml (15fl oz or scant ⅔ cup) double cream
150g (5½ oz) cooked ham hock, shredded
1 tbsp chopped tarragon leaves
sea salt and freshly ground black pepper
Best served with boiled and buttered new potatoes and seasonal vegetables
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Directions: |
Directions:1. Roll out the pastry on a lightly floured work surface, sprinkle with ½ tablespoon of the tarragon and roll it in before folding. Repeat on the following turns until all the tarragon is added to the pastry. Chill as directed.
2. While the pastry is chilling, heat the oil in a frying pan over a medium heat. Add the chicken and cook for 2-3 minutes on each side until just cooked. Remove from the pan and leave to one side. Wipe the pan clean, the return it to a medium heat. Add the butter, then the garlic and leeks and fry for 2-4 minutes until softened.
3. Sprinkle over the flour, then gradually begin to add the stock, whisking continuously so it doesn't form lumps, until you have added all the stock and the liquid has thickened slightly. It should take 4-5 minutes. Stir in the cream, then the chicken, ham and tarragon. Season with salt and pepper to taste. Remove from the heat and leave to cool slightly.
4. Preheat the oven to 400ºF
5. Grease a 24cm / 9½ inch pie dish with butter. Roll out the pastry to twice the size of the pie dish, then use half to line the base, trimming the edges so the pastry just sits on the rim of the dish. Spoon in the filling. Brush the edge of the pastry with a little water, then put the remaining pastry on top. Trim the edges and crimp the top and bottom together to seal the pie by pressing with the tines of a fork.
6. Cut a small hole in the top of the pastry to allow the steam to escape. Beat the egg with 1 tbsp water to make an egg wash, then brush it over the top of the pie. Bake for 30-40 minutes until the pastry is a lovely golden brown.
Serve with buttered new potatoes and seasonal vegetables. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30-60 min |
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