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1.
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2
Soak the morels in 150ml/ 1/4 pint of boiling water for 30 mins.
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Place the stock, tarragon and wine in a pan and bring to the boil.
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Boil steadily till the mix has reduced by two thirds.
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5
2.
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Stir in the cream and bring back to the boil.
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Reduce the heat and cook gently for about 15 mins for a thick coating consistency.
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Pass the sauce through muslin.
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Leave to cold.
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10
3.
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Heat 15g/ 1/2 ounce of the butter in a large frying pan.
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Add in the leeks, cover and cook gently for 5 mins.
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Drain morels, add in to the pan, cover and cook for another 5 mins.
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4.
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Heat 15g/ 1/2 ounce of the butter in a frying pan, then add in the chicken and fry gently till browned.
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Add in to the leeks and morels.
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Stir in the chives and seasoning with sufficient sauce to moisten the chicken.
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Reserve the remaining sauce.
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Cold.
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5.
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Preheat the oven to 220C/425F/Gas 7.
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Place four 7.5cm/3in wide x 5cm/2in high pastry rings on abaking sheet.
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Roll out the pastry on a floured surface and use to line the rings.
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Refrigeratefor 20 mins.
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6.
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Line the pastry cases with greaseproof paper and fill with baking beans.
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Bake blind for 10 mins and then remove the paper and beans.
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Fill pastry cases with the chicken mix.
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7.
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Roll out the remaining pastry on a lightly floured surface and cut our the four lids.
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Dampen the edges with water.
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Press lids on top of the filling.
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Seal well and cut a small hole in the centre of each pie.
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34
8.
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Bake for 20 mins and then carefully remove the pastry rings.
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Brush sides and top of pastry with egg yolk and return to the oven for about 10 mins till golden.
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Heat the remaining butter and brush over the pies.
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38
9.
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Place pies in the centre of warmed plates.
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Serve with piped mashed potatoes and vegetables.
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Hot reserved sauce, thinning with stock if necessary and pour around pies.
