Preparation time
30 mins to 1 hour
Cooking time
30 mins to 1 hour
Serves
Serves 4–6
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the pastry
- 350g/12oz plain flour, plus extra for dusting
- pinch salt
- 175g/6oz lard
- 4–6 tbsp ice-cold water
For the pie
- 2 tbsp olive oil
- 2 onions, diced
- 2 celery sticks, peeled and diced
- 1 tsp chopped fresh thyme leaves
- 2 garlic cloves, chopped
- 6 chicken thighs, cooked and meat picked
- 1 bay leaf
- 250ml/9fl oz chicken stock
- 300ml/10fl oz double cream
- 1 tbsp chopped fresh tarragon
- 1 tbsp unsalted butter
- 1 tbsp plain flour
- salt and freshly ground black pepper
- 1 free-range egg, beaten
For the liquor
- 500ml/18fl oz chicken or fish stock
- 3 tbsp plain flour
- 3 tbsp unsalted butter
- 1 bunch fresh curly parsley, finely chopped
- salt and freshly ground black pepper
To serve
- mashed potato
- malt vinegar
Method
To make the pastry, place the flour and salt in a large bowl and rub in the lard. Add the water and bring together into a dough. Knead, cover and chill in the fridge for at least 30 minutes.
To make the filling, heat the oil in a large frying pan and sweat the onion, celery, thyme and garlic until softened. Add the chicken meat, bay and stock. Bring to a simmer and add the cream and tarragon. Place the flour and butter into a bowl and mix to combine. Gradually add this to the sauce to thicken. Once thickened, season with salt and pepper, set aside and allow to cool.
Preheat the oven to 220C/200C Fan/Gas 7. Roll out the pasty and line the pie dish, you can make 1 big one or 2 small ones, add the filling, cover with apastry top and brush with egg wash. Chill the egg wash in the fridge, repeat the glaze and bake for 25–30 minutes.
To make the liquor, bring the stock to the boil. Mix the flour and butter in a small bowl and whisk into the stock. Bring back to the boil, whisking all the time. Season with salt and pepper and add the parsley.
Serve slices of the pie with the liquor, mashed potato and vinegar.