Line individual pie dishes with shortcrust pastry. Trim edges, prick bottoms 5 or 6 times with a fork. Fill with borlotti beans and bake for 10 minutes. Turn 180 degrees and bake for a further ten minutes. Remove and set aside to cool.

Melt a large knob of butter with an equal amount of olive oil and gently fry onion, leek and garlic together until nearly soft. Do not allow to colour. Add cooking wine and tarragon, stirring briefly until wine evaporates. Immediately turn heat down very low, distribute leek mix evenly over bottom, place chicken evenly over top and completely cover with spring onions. Cover with lid and cook very gently for 12-14 minutes without removing lid.

Open and gently stir to break up meat, which will have stuck together. If fully cooked remove and set aside to cool.

Melt butter over low heat in medium saucepan. Gradually add flour, stirring constantly, until a stiff roux is achieved. Allow to cook, still stirring, for approximately 1 minute.

Change to a whisk and start adding milk 1/2 a cup at a time, allowing sauce to thicken between each addition, whilst whisking gently. Continue adding milk until you have a thick white sauce, then continue to cook for two minutes and season.

Remove from heat, add to chicken mixture and mix well. Remove borlotti beans from pie cases, fill with chicken and leek mixture and brush egg wash on pastry edges.

Cover with puff pastry rounds and press edges down gently to make pastry stick. Glaze with egg wash, return to oven and bake for 10 minutes. Rotate 180 degrees and bake for a further ten minutes or to taste.

Serve immediately or cool and store or freeze.

Serves 6-8.

Submitted by: chefdave