Life of pies

Chicken, leek and black garlic pithivier

SERVES 4-6 // PREP TIME 40 MINS // COOK 1 HR 15 MINS (PLUS COOLING)

This classic French pie hails from the town of Pithiviers and is constructed with two discs of puff pastry and finished with a distinctive pattern. Begin this recipe the day before.

200 gm Desiree potato, peeled and chopped
190 ml pouring cream, warmed
60 ml (¼ cup) olive oil
650 gm chicken thigh fillets, fat trimmed
50 gm butter, chopped
1 leek, white part only, thinly sliced
100 gm flat pancetta, trimmed, cut into lardons
2 black garlic cloves, finely chopped (see note)
¼ cup (loosely packed) tarragon leaves, finely chopped
160 ml (2/3 cup) dry white wine
55 gm plain flour
500 ml (2 cups) chicken stock
60 gm finely grated parmesan
2 sheets frozen puff pastry, defrosted (see note)
1 egg and 2 egg yolks, lightly beaten, for eggwash

1 Place potato in a small saucepan, cover with water and bring to the boil. Cook until tender (35 minutes). Drain and pass potato through a ricer into pan. Add 60ml cream, stir well to combine and season to taste. Cool mixture completely.

2 Meanwhile, heat oil in a large deep frying pan over high heat. Sear chicken, in batches if necessary, turning occasionally until browned all over (6 minutes). Remove from pan and rest on a large plate until needed.

Reduce heat to low, add butter, leek, pancetta, garlic and half of the tarragon to the pan, and cook, stirring frequently, until leek is soft but not coloured and pancetta is lightly browned (8 minutes). Increase heat to high and deglaze pan with wine until reduced by three-quarters (3 minutes). Add flour and stir until combined. Stir in stock and remaining