Chicken pie, mash and liquor recipe
 This ultimate comfort food has to be pie and mash, and this chicken pie is perfect to brighten up any blustery winter day. 350g/12oz plain flour, plus extra for dustingpinch salt 175g/6oz lard4–6 tbsp ice-cold water 350g/12oz plain flour, plus extra for dusting pinch salt 175g/6oz lard 4–6 tbsp ice-cold water 2 tbsp olive oil2 onions, diced 2 celery sticks, peeled and diced1 tsp chopped fresh thyme leaves2 garlic cloves, chopped 6 chicken thighs, cooked and meat picked1 bay leaf 250ml/9fl oz chicken stock 300ml/10fl oz double cream 1 tbsp chopped fresh tarragon1 tbsp unsalted butter1 tbsp plain flour salt and freshly ground black pepper1 free-range egg, beaten 2 tbsp olive oil 2 onions, diced 2 celery sticks, peeled and diced 1 tsp chopped fresh thyme leaves 2 garlic cloves, chopped 6 chicken thighs, cooked and meat picked 1 bay leaf 250ml/9fl oz chicken stock 300ml/10fl oz double cream 1 tbsp chopped fresh tarragon 1 tbsp unsalted butter 1 tbsp plain flour salt and freshly ground black pepper 1 free-range egg, beaten 500ml/18fl oz chicken or fish stock 3 tbsp plain flour 3 tbsp unsalted butter 1 bunch fresh curly parsley, finely chopped salt and freshly ground black pepper 500ml/18fl oz chicken or fish stock 3 tbsp plain flour 3 tbsp unsalted butter 1 bunch fresh curly parsley, finely chopped salt and freshly ground black pepper mashed potatomalt vinegar mashed potato malt vinegar Method To make the pastry, place the flour and salt in a large bowl and rub in the lard. Add the water and bring together into a dough. Knead, cover and chill in the fridge for at least 30 minutes. To make the filling, heat the oil in a large frying pan and sweat the onion, celery, thyme and garlic until softened. Add the chicken meat, bay and stock. Bring to a simmer and add the cream and tarragon. Place the flour and butter into a bowl and mix to combine. Gradually add this to the sauce to thicken. Once thickened, season with salt and pepper, set aside and allow to cool. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the pasty and line the pie dish, you can make 1 big one or 2 small ones, add the filling, cover with apastry top and brush with egg wash. Chill the egg wash in the fridge, repeat the glaze and bake for 25–30 minutes. To make the liquor, bring the stock to the boil. Mix the flour and butter in a small bowl and whisk into the stock. Bring back to the boil, whisking all the time. Season with salt and pepper and add the parsley. Serve slices of the pie with the liquor, mashed potato and vinegar. To make the pastry, place the flour and salt in a large bowl and rub in the lard. Add the water and bring together into a dough. Knead, cover and chill in the fridge for at least 30 minutes. To make the pastry, place the flour and salt in a large bowl and rub in the lard. Add the water and bring together into a dough. Knead, cover and chill in the fridge for at least 30 minutes. To make the filling, heat the oil in a large frying pan and sweat the onion, celery, thyme and garlic until softened. Add the chicken meat, bay and stock. Bring to a simmer and add the cream and tarragon. Place the flour and butter into a bowl and mix to combine. Gradually add this to the sauce to thicken. Once thickened, season with salt and pepper, set aside and allow to cool. To make the filling, heat the oil in a large frying pan and sweat the onion, celery, thyme and garlic until softened. Add the chicken meat, bay and stock. Bring to a simmer and add the cream and tarragon. Place the flour and butter into a bowl and mix to combine. Gradually add this to the sauce to thicken. Once thickened, season with salt and pepper, set aside and allow to cool. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the pasty and line the pie dish, you can make 1 big one or 2 small ones, add the filling, cover with apastry top and brush with egg wash. Chill the egg wash in the fridge, repeat the glaze and bake for 25–30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the pasty and line the pie dish, you can make 1 big one or 2 small ones, add the filling, cover with apastry top and brush with egg wash. Chill the egg wash in the fridge, repeat the glaze and bake for 25–30 minutes. To make the liquor, bring the stock to the boil. Mix the flour and butter in a small bowl and whisk into the stock. Bring back to the boil, whisking all the time. Season with salt and pepper and add the parsley. To make the liquor, bring the stock to the boil. Mix the flour and butter in a small bowl and whisk into the stock. Bring back to the boil, whisking all the time. Season with salt and pepper and add the parsley. Serve slices of the pie with the liquor, mashed potato and vinegar. Serve slices of the pie with the liquor, mashed potato and vinegar.