Chicken and smoked ham pie recipe | delicious. magazine

Ingredients

• 4 skinless and boneless free-range chicken thighs
• 3 tbsp chopped fresh tarragon
• For the jelly (or see timesaver tip)
• 1 uncooked smoked British free-range ham hock (about 1kg), from good butchers
• 1 carrot, halved
• ½ onion
• 1 star anise
• 5 fresh tarragon sprigs, chopped
• 6 tbsp black treacle
• 5 gelatine leaves (we used Dr Oetker, widely available – if you use another brand, follow the pack instructions)
• For the pastry
• 200g strong bread flour
• 200g plain flour, plus extra to dust
• 1 tsp salt
• 130g lard
• 1 free-range medium egg
• You’ll also need
• 16cm loose-bottomed cake tin at least 8cm high