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Method

1. To make the pastry, place the flour and salt in a large bowl and rub in the lard. Add the water and bring together into a dough. Knead, cover and chill in the fridge for at least 30 minutes.Ìý

2. To make the filling, heat the oil in a large frying pan and sweat the onion, celery, thyme and garlic until softened. Add the chicken meat, bay and stock. Bring to a simmer and add the cream and tarragon. Place the flour and butter into a bowl and mix to combine. Gradually add this to the sauce to thicken. Once thickened, season with salt and pepper, set aside and allow to cool.Ìý

3. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the pasty and line the pie dish, you can make 1 big one or 2 small ones, add the filling, cover with apastry top and brush with egg wash. Chill the egg wash in the fridge, repeat the glaze and bake for 25–30 minutes.

4. To make the liquor, bring the stock to the boil. Mix the flour and butter in a small bowl and whisk into the stock. Bring back to the boil, whisking all the time. Season with salt and pepper and add the parsley.Ìý

5. Serve slices of the pie with the liquor, mashed potato and vinegar.Ìý