Additional Ingredients

250 grams	Plain White Flour (Allinson Nature Friendly)
250 grams	Butter Very cold, cut into small dice
0.50 tsp	Salt
1	Free Range Eggs Beaten

How to make Chicken and Tarragon pie with rough puff pastry

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1. Cut the chicken into strips . Heat the oil and butter in a large fruying pan and fry the chicken and onions until tender, but not browned. Sprinkle over the flour and cool for 1 min
2. Stir in the stock or wine and bring to the boil. Reduce the heat and simmer for 15 minutes until the chicken is tender.. Remove from the heat and stir in the tarragon and cream. Allow to cool while making the pastry
3. To make the pastry Place the flour in a bowl and make a well in the centre. Cut the butter into small cubes and add to the flour with the salt, work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.
4. When the cubes of butter have become small pieces but has not become too fine, gradually add 100- 125ml iced water to give a soft dough and mix until it is all incorporated, but don't overwork the dough. Roll it into a ball, wrap in cling film and refrigerate for 30 minutes.
5. Dust the work surface with flour and roll out the pastry into a 40 x 20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again. These are the first 2 turns. Wrap the block in cling film and refrigerate it for 30 minutes.
6. Give the chilled pastry another 2 turns, rolling and folding as before. This makes a total of 4 turns, and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30 minutes before using. This will keep for 3 days in the fridge, and for at least 4 weeks in the freezer
7. Heat the oven to 220°C, 200°C fan, gas 7. Place the chicken filing in a suitable pie dish so that it just fills it. Roll out the pastry to the thickness of a pound coin. Cut a strip of pastry and place around the edge of the pie dish, dampen with a little water then lay the pastry over the pie and trim the edge. Make a hole in the centre for the steam to escape. Top with pastry leaves if liked. Brush with beaten egg and bake for 30-40 mins, covering with foil if the pastry gets a little too brown.

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