Ingredients

6 boneless and skinless chicken thighs , cut into chunks

olive oil

16 baby shallots

4tbsp sherry vinegar

125ml white wine

200g creme fraiche

1 tsp cornflour

1 tbsp tarragon, chopped

375g ready-rolled puff pastry

1 egg, beaten

Method

Preheat the oven to 180 degrees

Heat 2 tbsp oil in a pan and brown the chicken.

Remove the chicken and set aside.

Add the shallots and cook until golden brown.

Add the sherry vinegar and reduce by half.

Now add the chicken, wine, creme fraiche, cornflour and tarragon and cook for 5 minutes.

Pour into four small pie dishes.

Unroll the pastry and cut four circles large enough to cover the pie dishes.

Brush a little beaten egg around the edge of the pie dishes and cover with a circle of pastry.

Now brush the pastry with beaten egg and make a small cut in the centre of each one.

Bake for 20-25 minutes until the pastry is a crispy golden brown.

Cooks Comments and Tips

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