Tarragon Chicken and Leek Pasty, by the Proper Pasty Company

Who does not like a good chicken pie? Our Chicken and leek pasties are made with tarragon marinated chicken, fresh leek in a classic bechamel sauce.

Product delivered frozen.

Preparation, cooking and serving instructions

Raw frozen product. Bake from frozen.

Brush with egg wash.

Put the pasty onto a lined baking tray and place it on middle shelf of oven and bake for 25 min on 190°C then 13 min on 170°C until pastry is golden & cooked through.

Your pasty should be a golden colour and juice emerging from the hole on top. As per tradition, the Cornish pasty is rolled with raw ingredients, so ensure the veggies are not too firm and the meat is cooked. Should you notice the crust browning too quickly, simply cover it with baking paper and continue baking at a slightly lower temperature until done.

Take your pasty out of the oven and let it cool for 10-15 minutes before digging in.

The filling will be piping hot, so exercise a little patience for that perfect bite!