Comforting feed classics to the family thisweek!
Chicken, pea and pancetta pie Serves 6 You will need
125g cubed pancetta 2 shallots, peeled and sliced 1tbsp plain flour 600g chicken pieces, we used breast and thigh 50ml dry white wine 2tbsp chopped tarragon 200g half-fat creme fraiche Juice and zest of 1 lemon 100g petits pois 375g puff pastry 1 egg, beaten
How to do it
1 Heat the oven to 200°C/gas 6. Fry the pancetta in a large frying pan until crisp. Remove and set aside. Add the shallots and cook gently until softened. Return the pancetta to the pan and stir in the flour for 2 mins. 2 Add the chicken to the pan and cook for 2 mins, then add the wine and cook for a further 2 mins. Stir through the tarragon, creme fraiche and lemon juice and zest. Keep on the heat until the chicken is cooked through. Tip in the petits pois, then season. Remove from the heat. 3 Roll out the pastry on a lightly floured surface to fit the pie dish. Tip the chicken mixture into a 26cm circular pie dish, brush the edges with the beaten egg and cover with the pastry. Crimp edges with a fork and make a hole in the centre to let the steam escape. Brush with egg and chill for 30 mins. 4 Brush again with egg and bake for 25-30 mins, until piping hot and the pastry is golden and risen.
Calories 530 Fat content 31g (10g saturates) Freezable Yes