1. Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
2. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
3. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.
4. Meanwhile, preheat the oven to 220C/fan200C/gas 7.
Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (528g)|
|Recipe Makes: 4|
|Calories from Fat: 524 (50%)|
|Amt Per Serving||% DV|
|Total Fat 58.3g||78 %|
|Saturated Fat 18.9g||95 %|
|Monounsaturated Fat 28.3g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 239.8mg||74 %|
|Sodium 480.7mg||17 %|
|Potassium 889.7mg||23 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 52g|
|Protein 65.6g||94 %|
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Calories per serving: 1040
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