Ingredients

• 550g/1lb 4oz lard
• plus extra for greasing
• 1.15kg/3lb 5oz plain flour
• plus extra for dusting
• 1½ tsp salt
• 300ml/½ pint water
• 300ml/½ pint sunflower oil
• 4kg/9lb chicken thighs
• boned and skin removed
• flesh cut into pieces
• 100g/3½oz chopped fresh thyme
• 1kg/2lb 4oz mushrooms
• roughly chopped
• 100g/3½oz chopped fresh tarragon
• 500ml/18fl oz soured cream
• milk
• to glaze
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease five large pie dishes with lard. Add a small amount of flour
• then turn the tin to coat the base and sides
• shaking out any excess.
• For the pastry
• pulse the flour
• salt
• and lard in a large food processor until the mixture resembles breadcrumbs. Add the water
• mix until just combined
• then tip onto a work surface and knead until smooth. Place the pastry in the fridge for 30 minutes. (This makes a lot of pastry
• so you may need to make it in batches.)
• Meanwhile
• for the filling
• heat half of the oil in a large saucepan over a medium heat
• add the chicken pieces and cook for 4-5 minutes
• or until browned (you may need to do this in batches). Add 1.5 litre/2¾ pints water and the thyme
• and season
• to taste
• with salt and freshly ground black pepper. Bring the mixture to the boil
• reduce the heat
• and simmer for 15-20 minutes
• or until the volume of liquid has reduced by a third and the chicken is cooked through.
• Heat the remaining oil in a separate frying pan over a medium heat
• add the mushrooms
• and cook for 4-5 minutes
• or until golden-brown
• then season
• to taste
• with salt and freshly ground black pepper. (It is best not to overcrowd the pan
• so you may need to do this in batches.)
• Add the mushrooms to the chicken mixture along with the tarragon
• then stir in the soured cream until well combined. If the mixture is looking dry add a little hot water or stock. Divide the mixture among the pie dishes and set aside.
• Divide the pastry into five pieces and roll each piece of pastry out on a clean
• floured work surface until it is a little bit larger than the diameter of the pie dish.
• Place the pastry lid on top of the pie and trim off any excess pastry. With a knife
• make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry with a little milk.
• Repeat with the remaining pastry.
• Bake the pies in the oven for 30-35 minutes
• or until golden-brown.