Tarragon Mustard Pie
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Tarragon, mustard, and chicken are a classic combination that never gets old. This is a proper pie, the sort of thing you make on a cold Sunday and serve with a green salad and a bottle of something white.
Ingredients
Filling
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1 tablespoon olive oil
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1 onion, finely chopped
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1 leek, finely sliced
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1 tablespoon garlic, minced
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800g chicken thighs, cut into bite-sized pieces
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1 tablespoon Man Grind Flakes
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60g butter
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⅓ cup plain flour
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1 ¼ cups chicken stock
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1 cup cream
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1 teaspoon Colonel Mustard
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2 tablespoons French Kiss
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1 cup frozen peas
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½ cup parmesan, grated
Topping
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2 sheets puff pastry, thawed
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1 egg, whisked
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Extra Man Grind Flakes or Tik Tok Trending, for sprinkling
Directions
Heat the olive oil in a large pan over medium heat. Add the onion and leek and cook for 5–6 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Increase the heat to medium-high. Add the chicken and Man Grind, cooking for 4–5 minutes until lightly browned. It doesn't need to be cooked through at this stage.
Add the butter and let it melt. Stir in the flour and cook for 1 minute. Gradually add the chicken stock, stirring until smooth.
Pour in the cream, then stir in the Dijon mustard and French Kiss. Simmer for 5–6 minutes until thickened.
Add the peas and parmesan, stirring until the cheese has melted. Taste and adjust seasoning.
Transfer the filling to a bowl and chill for 1 hour.
Preheat the oven to 180°C fan bake. Spoon the cooled filling into an ovenproof dish.
Lay the puff pastry over the top, pressing the edges to seal. Brush with egg wash and sprinkle with extra Man Grind or Tik Tok Trending.
Bake for 30 minutes until golden and puffed.
Rest for 10 minutes before serving.
