Chicken, leek & tarragon pie
About £1.14 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken thighs600g
- Leeks2
- Tarragon10g
- Crème fraîche200ml
- Stock cubes1 cube
- Puff pastry325g
- Eggs1
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 200°C. Dice the chicken (600g) and brown it in a pan (6 min).
Kitchen note Pat chicken dry with kitchen roll before it goes in the pan. Dry skin crisps, wet skin steams. And don't keep poking it.
- Add the sliced leeks (2) and soften (6 min). Add 200ml stock and simmer (10 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Stir in the crème fraîche (200ml) and chopped tarragon (10g). Season and tip into a pie dish.
Kitchen note Keep pastry cold and handle it as little as you can. Brush with beaten egg for a shiny golden top.
- Lay the pastry (325g) on top, brush with egg (1) and bake until puffed and golden (25 min).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.