Quick & Easy

Chicken and tarragon pie

chicken and tarragon pie
1H 30M




1.Preheat oven to 220°C (200°C fan forced).
2.Heat oil in a large saucepan on stove top, cook leek, carrot and kumara, stirring, until leek softens. Add cauliflower and peas, cook, stirring, until cauliflower is tender. Transfer vegetable mixture to an oiled deep 2.5-litre (10-cup) ovenproof dish.
3.Melt butter in same pan, cook flour, stirring, about 2 minutes or until mixture bubbles and thickens. Gradually stir in stock, cook, stirring, until mixture boils and thickens. Reduce heat, simmer, uncovered, about 15 minutes or until reduced by half. Remove from heat, stir in chicken, cream and tarragon, season. Combine chicken mixture and vegetables in dish.
4.Make pastry. Process flour, butter and lard until crumbly. With motor operating, add enough of the water to make ingredients come together. Turn dough onto a floured surface; knead gently until smooth. Wrap pastry in plastic wrap; refrigerate 30 minutes.
5.Roll pastry between two sheets of baking paper until slightly larger than top of dish. Cut thin strip from outside edge of pastry, press around top edge of pie dish. Place remaining pastry on top of dish, pinch edges to seal, trim excess pastry. (Cut shapes from any remaining pastry to decorate.) Brush top of pie with combined egg yolk and the water, make four small cuts in top of pastry.
6.Bake pie about 20 minutes or until browned. Stand 10 minutes before serving.

PASTRY For information on how to wash leeks, see page 112.


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