Hindle Wakes Pie


  • 1.5 kg (generous 3 lbs) freshly poached chicken
  • 2 litres ( pints) poaching liquid 12 baby leeks or 3 or 4 normal ones, cooked until tender
  • 12 soaked stone-free prunes
  • 250 g (8 oz) button mushrooms, blanched and dried
  • 1 lemon
  • 2 teaspoons tarragon, finely chopped salt and pepper
  • 250 g (½ lb) shortcrust pastry
  • 200 g (7 oz) puff pastry
  • 1 free-range egg, beaten with 2 tablespoons milk cream


Remove the meat from the chicken. Discard the skin. Chop the bones, if you can, and put them back in the cooking liquid.

Simmer for 30 minutes. Then strain, and boil down the liquid to about 500 mls (18 oz..

Line a deep pie dish or cake tin with the short pastry. Layer the cool chicken meat, leeks, prunes and mushrooms, seasoning each layer very lightly, grating on a little lemon zest, sprinkling on a little lemon juice and a good pinch of tarragon.

Add several tablespoons reduced stock, and cover with a lid of puff pastry. Make a hole in the centre, and keep this open with a roll of stiff paper.

Brush the surface with the egg-and-milk glaze, and bake for 25 to 30 minutes at 190°C/375°F/gas mark 5. Remove from the oven.

If you want to serve the pie hot, mix the remaining egg glaze with 2-3 tablespoons cream and the same of stock.Pour it carefully through the hole in the lid, and return it to the oven for 5 minutes.

If I want to serve the pie cold, I allow it to cool, pour in as much liquid stock as it will take to set, and then refrigerate before slicing.