Chicken, leek & ham hock pie in tarragon pastry

Name: Chicken, leek & ham hock pie in tarragon pastry
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves 4
Ingredients: 6 skinless boneless chicken thighs, cut into 2cm/¾in pieces; 50 g/1¾ oz/3½ tbsp unsalted butter, plus extra for greasing; 1 egg; 1 tbsp olive oil; a little flour, for dusting; 4 tbsp chopped tarragon leaves; 2 recipe quantities Rough Puff Pastry, prepared to the first chilling; boiled and buttered new potatoes and seasonal vegetables, to serve; boiled and buttered new potatoes and seasonal vegetables, to serve; boiled and buttered new potatoes and seasonal vegetables, to serve; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 tbsp chopped tarragon leaves; 150 g/5½ oz cooked ham hock, shredded; 150 ml/5 fl oz/scant ⅔ cup double (heavy) cream; 450 ml/16 fl oz/scant 2 cups Chicken Stock; 50 g/1¾ oz/scant ½ cup plain (all-purpose) flour; 2 leeks, trimmed and finely sliced; 2 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Growing up in pubs was great - especially since Mum always had a pie on the menu. I’ve given this chicken and leek pie my little twist by adding some ham hock and making it with tarragon puff pastry. You can’t go wrong with a great pie to impress your friends and family.

Ingredients

For the Pastry

2 recipe quantities Rough Puff Pastry, prepared to the first chilling
a little flour, for dusting

Method

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.

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