CHICKENPIE

Method

• step 1

  Preheat the oven to 200°C or number 6. PREPARE YOUR INGREDIENTS.

• step 2

  1. Heat the olive oil and butter in a frypan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add water and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.

• step 3

  Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.

• step 4

  Cut four 18cm squares from the pastry, reserving off cuts. Place some chicken mixture in the centre of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Make a small pastry rose for the centre of each parcel.

• step 5

  Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.

• step 6

  PLANTAIN: Preheat oil over medium high. Peel the skin off and cut into small thin pieces. Fry the pieces until browned and tender.

• step 7

  WHITE RICE: Pour the rice into the pot, pour the salt in and then STIR. (IF THERE IS A LOT OF STEAM... TURN DOWN THE HEAT).

• step 8

  cook for 10-15mins and DO NOT LIFT THE LID!!

• step 9

  ONCE ALL OF YOUR INGRDIENTS ARE COOKED, SERVE!! and then clean your station