![Leek and tarragon chicken pies](https://www.allysongofton.co.nz/content/recipes/2974.jpg?width=320&height=479&fit=bounds)
Jazz up the braise by serving under a flaky pie crust.
Ingredients
- 1x quantity of chicken, leek and tarragon braise (see recipe on our website)
- 3-4 sheets frozen pre-rolled flaky puff pastry, defrosted
- beaten egg or milk to glaze
Method
- Preheat the oven to 220ÂșC. Place the oven rack just above the centre.
- Pull the chicken meat from the bones, discarding the skin and bones. Return the meat to the sauce and mix well. Divide the mixture evenly among 6-8 small pie-style dishes or one large 6-8 cup capacity pie dish.
- Place the pastry sheets on a lightly floured board. Cut out pieces large enough to cover the top of the individual pies, without any overhang. If required to re-roll the pastry, place the scaps on top of each other and roll out - do not knead as the layers win the puff pastry will not cook or be able to rise and the result will be a heavy and doughy pastry top.
- If making one large pie, place 2 sheets of pastry on top of each other and roll out large enough to cover the pie.
- Brush with beaten egg or milk to glaze. Cut a cross in the centre to allow the steam to escape.
- Bake in the preheated oven for 15-20 minutes until the pastry is well browned and golden and the filling is piping hot. Allow an extra 10 minutes' cooking time for a larger pie.
Cooks Tips
- Leeks are great at harbouring dirt in amongst the tightly formed layers. Always wash them well to remove any grit. Never through the tops away; they can be used for adding flour to stocks or soups.
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