Ingredients
Method
1.Make tarragon pastry: Process flour, cheese, tarragon and butter until crumbly. Add egg and enough of the water to make ingredients just come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
2.Melt butter in large frying pan; cook mushrooms, stirring, until browned. Add chicken; cook, stirring, until browned. Add flour; cook, stirring, 1 minute. Gradually stir in stock; stir over heat until mixture boils and thickens. Season; cool. Stir in tarragon.
3.Preheat oven to 200°C. Oil four (1-cup/250ml) metal pie tins. Divide pastry in half. Roll one half between sheets of baking paper until large enough to line tins. Cut pastry into four squares, lift into tins, press into base and sides; trim edges.
4.Divide chicken mixture among pies. Roll remaining pastry between sheets of baking paper. Cut four 14cm rounds from pastry; place over chicken mixture. Press edges to seal. Refrigerate 20 minutes. Brush tops with egg; cut a slit in pies. Bake about 30 minutes. Stand in pans 5 minutes.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Jewelled rice
Brought to you by Sunbeam Foods
Native ad body.
Sponsored by %%sponsor_name%%
