Ingredients
Stock
- 8 boneless chicken thighs, skinned
- 2 chicken stock cubes
- 1 tsp ground turmeric or large pinch saffron
Filling & Sauce
- 70 g butter, very soft
- 70 g plain flour
- 1 pinch salt
- 1 pinch pepper
- 200 g frozen peas, defrosted, strained
- 2 tbsp fresh tarragon, chopped
- 2 egg yolks
Glaze
- 2 egg yolks
- 1 tbsp whipping cream
- 1 pinch salt
- gold leaf (optional)
Instructions
- Place the chicken thighs, stock cubes, turmeric, or saffron into a saucepan and cover with water.
- Bring to the boil, then reduce the heat and simmer for 35-40 minutes, or until the chicken is cooked and JUST falling apart with a little resistance.
- Once cooked, strain the chicken off and measure the liquid that is left. You will need roughly a pint.
- Mix the soft flour and butter together really well.
- Place the stock back into the pan and bring to a boil. Once simmering, whisk the flour and butter mixture in and reboil until you have a thick sauce; this is known as a veloute.
- Check the seasoning and adjust.
- Roughly pull the chicken apart and add to the veloute, then add the peas, tarragon and finally the egg yolks when the mix has cooled for a few minutes.
- If you can chill it at this point, all the better. For the best results, chill overnight to tighten up the mix.
- Cut the pastry into 2/3rd and 1/3rd, then roll out the 2/3rd piece to fit a 24cm x 3-4cm deep loose-bottomed flan ring.
- Line well and leave a nice lip on the top.
- Re mix the cold filling and spoon into the pastry base.
- Roll out the top and brush the top lip with a beaten egg.
- Lay the top onto the base and seal and decorate.
- Mix the egg yolk and cream if using together and add a pinch of salt (this will help brown evenly and deeper colour). Brush over well. Next, add somw gold leaf and stick it down on the egg.
- Make a small incision in the centre of the pie and bake on a metal tray in a preheated oven 180C gas 4 for 35-40 minutes.
- Once cooked, remove from the oven and leave to set for 10 minutes.
- Cut and serve.
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Nutrition Facts
Golden Chicken Tarragon and Pea Pie
Amount per Serving
Calories
542
% Daily Value*
Fat
39
g
60
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
15
g
Cholesterol
307
mg
102
%
Sodium
541
mg
24
%
Potassium
505
mg
14
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
30
g
60
%
Vitamin A
974
IU
19
%
Vitamin C
15
mg
18
%
Calcium
72
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
