Chicken, Ham, Leek and Tarragon Pie

Ingredients

• MAKE THE SHORTCRUST PASTRY
• In large bowl, whisk together all-purpose flour and salt until combined
• Add cold cubed butter and cold lard. Using fingertips or pastry cutter, rub fat
• Sprinkle 6 tablespoons ice water over mixture. Mix gently with fork until dough
• Divide dough into two portions: 2/3 for bottom and sides, 1/3 for top. Form each
• MAKE THE FILLING
• Heat butter and olive oil in large saucepan over medium heat until butter melts.
• Add minced garlic and cook 1 minute until fragrant but not browned
• Sprinkle flour over leeks and stir to coat evenly. Cook 2 minutes, stirring cons
• Gradually whisk in chicken stock, then whole milk, then heavy cream. Bring to si
• Remove from heat. Stir in bite-sized pieces of cooked chicken, diced cooked ham,
• Season generously with salt, black pepper, white pepper, and nutmeg. Critical st
• Let filling cool to room temperature, about 30 minutes. Cooling is essential - h
• ASSEMBLE THE PIE
• Preheat oven to 400°F . Place baking sheet on lower oven rack to preheat - this
• On lightly floured surface, roll larger pastry portion to 1/8-inch thickness, ma
• Transfer pastry to pie dish, gently pressing into bottom and sides without stret
• Blind bake the bottom to prevent sogginess and address Paul's soggy bottom criti
• Remove from oven and cool 5 minutes. Reduce oven temperature to 375°F
• Fill cooled pastry shell with completely cooled chicken mixture, spreading evenl
• Roll remaining pastry to 1/8-inch thickness for top crust. Place over filling, c
• Trim excess pastry, leaving 1/2-inch overhang beyond rim. Mary praised that Edd'
• Fold overhang under itself to create thick edge sitting on rim. Crimp decorative
• Brush entire top surface generously with beaten egg wash for glorious golden col
• BAKE THE PIE
• Place pie on preheated baking sheet in center of oven. Bake 45-50 minutes until
• If edges brown too quickly, cover loosely with aluminum foil or pie shield
• Filling should be bubbling actively through vents to ensure center is properly h
• Let rest 15 minutes before serving to allow filling to set slightly and make sli
• EDD'S STORY
• Growing up in Bradford, Yorkshire, Edd baked mince pies with his mum and bread w
• CHEF'S NOTES
• Paul Hollywood's soggy bottom addressed through blind baking the bottom crust an
• Seasoning enhanced from original - both judges found it quite bland. Recipe incl
• Mary Berry's praise preserved: Absolutely glorious color on top achieved through
• Cooling filling completely before assembly is critical to prevent steam from sof
• MAKE-AHEAD TIPS
• Pastry can be made 2 days ahead and refrigerated, or frozen for up to 3 months.
• Filling can be made 1 day ahead and refrigerated in airtight container. Bring to
• Assemble pie up to 4 hours before baking and refrigerate covered. Add 5-10 minut