Creamy chicken, leek and tarragon pie

To make the pastry, rub the fat and half a teaspoon of salt lightly but
thoroughly into the flour until the mixture resembles breadcrumbs. Work in
enough cold water to create a smooth dough. This can be done in a food
processor if you prefer. Wrap in clingfilm and leave to rest for 30 minutes
in the fridge.

Meanwhile, melt the butter in a casserole dish over a medium–high heat but do
not let it burn. Add the chicken joints and brown them on both sides, add
the ham, then pour over the stock. Bring to the boil, skimming away any
foam. Turn down to a simmer, cover and cook for about 45 minutes until the
chicken is tender.

Take the meat off the bone. Add the leeks, tarragon and cream, season, and put
the mixture into a 20–25cm deep pie dish. Put a pie chimney or upside–down
egg cup in the centre of the dish. Allow to cool – if you don’t, the pastry
is likely to fall into the dish; not that this is disastrous, it usually
crisps up in the end.

Preheat the oven to 220C/gas mark 7. Roll the pastry out on a floured surface,
in a large circle, to about 3mm thickness. Brush the edge of the pie dish
with water and cut a strip of pastry about 1.5cm wide to lay around the
edge. Brush this with water, then lay a larger piece of pastry on top to
cover. Press the edges down firmly, then trim, leaving it slightly wider
than the dish to allow for shrinkage in the oven. Brush with the beaten egg,
make a nick in the centre of the pastry across the pie chimney, and bake
until golden (25–30 minutes). Eat with boiled or mashed potatoes.

Seasonal variations
Summer Guinea fowl Autumn Pheasant Spring Wild rabbit

Hamish Anderson’s wine choice 2010 Chardonnay ‘Willing Participant’,
Innocent Bystander, Yarra Valley, Victoria, Australia £10.95, Waitrose.
Chardonnay’s affinity with chicken is legendary; add cream, a little oak in
the wine and the match gets better. Australia makes thrilling pure
chardonnay from its cooler sites such as Yarra. There is a richness to marry
with the cream and pastry, but also great acidity to counter the cream.

baking with Bill & Sheila
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