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Chicken, leek and tarragon pie
Fruit and vegetables
1
onion
, chopped
1
carrot
, peeled and chopped
1
leek
, cut into chunks, plus 4
leeks
, sliced
2
celery
sticks, chopped
small bunch
thyme
or summer savoury
1 tbsp chopped fresh
tarragon
leaves
small bunch fresh flatleaf
parsley
, leaves picked and chopped
400g/14oz any seasonal greens, chopped
Tins, packets and jars
360g/12¼oz
plain flour
, sifted, plus extra for dusting
1 tbsp
Dijon mustard
Cooking ingredients
pinch
salt
5
bay leaves
salt and freshly ground
black pepper
salt and freshly ground
black pepper
Dairy, eggs and chilled
170g/5¾oz unsalted
butter
, cold and cut into small, even pieces
60g/2¼oz
lard
, cold and cut into small, even pieces
100ml/3½fl oz
double cream
, plus 1 tsp to glaze
1 free-range
egg yolk
Meat, fish and poultry
1 small whole
chicken
5 unsmoked streaky
bacon
rashers, chopped
Other
3–4 tbsp ice-cold water
300ml/10fl oz
white wine
25ml/1fl oz double cream
Back to recipe
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