How to make Pieminister's chicken, cider and leek pie for British Pie Week

How to make Pieminister’s ‘The Free Ranger’ pie

  • 1 free-range British chicken, about 1.5kg
  • 1 carrot, peeled and cut into quarters
  • 2 celery sticks, cut into quarters
  • 2 onions, cut in half
  • 1 whole bulb of garlic, top sliced off
  • 6 sprigs of tarragon
  • 1 large knob of butter
  • 3 chunky leeks, cut in half lengthwise, then sliced
  • 200ml dry or medium cider, preferably Orchard Pig
  • 2 tbsp plain flour
  • 150ml single or whipping cream
  • Grated zest of ½ lemon
  • 3 tbsp chopped chives
  • 1 quantity of shortcrust pastry for the base (you can find a recipe on page 10 of Pieminister’s cookbook ‘A Pie for All Seasons’) or cheat with 660g of ready-made shortcrust pastry
  • 1 free-range egg, lightly beaten, to glaze
  • 1 quantity of rough puff pastry for the top (you can find a recipe on page 10 of Pieminister’s cookbook ‘A Pie for All Seasons’) or cheat with 375g ready-made puff pastry
  • Sea salt and black pepper

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