To make the pastry, mix the flour, salt and butter in a food processor until it resembles fine breadcrumbs.
250 g Plain Flour, 1 tsp Salt, 125 g unsalted butter
Add the egg and ½ tablespoon water, then pulse until the pastry comes together. Add more water if pastry still too dry.
1 medium eggs, 1/2 tbsp water
Tip the pastry out onto a lightly floured work surface and work lightly with your hands. Shape into a fat disc, then wrap in cling film and chill in the fridge for at least 30 minutes.
Heat a sauté pan or deep saucepan over a high heat and add the bacon and fry, stirring regularly until golden.
250 g smoked back bacon
Remove the bacon from the pan and set aside on paper towel.
Add the butter, turn the heat to medium-high, add the shallots and leeks, then gently fry for 5-10 minutes until they start to soften.
30 g unsalted butter, 200 g shallots, 400 g Leeks
Add the chicken pieces and fry for a few minutes. Add the garlic and flour, then fry for a few more minutes.
Put the bacon back into the pan, turn up the heat slightly and add the mustard, cider and stock and simmer until the sauce has thickened. Add the crème fraiche, lemon and tarragon, and season to taste.
1 tbsp wholegrain mustard, 200 ml dry cider, 250 ml chicken stock, 150 g full fat crème fraîche, 1/2 whole lemon, 1/2 bunch tarragon
Leave to cool
Spoon the filling into a 1.5 litre pie dish. On a lightly floured surface, roll out the pastry until it’s the thickness of about 4 mm.
Roll up the pastry loosely onto the rolling pin, then unravel over the pie. Carefully trim the excess pastry from the dish then, using either a fork or your fingers, crimp the edges neatly. Generously and evenly glaze the pastry with beaten egg, then chill for 20 - 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
1 medium eggs
Place the pie on a shelf in the middle of the oven and bake for 30 minutes until the pastry is golden and cooked through.
I usually serve the pie with minted peas but any greens would work.