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£8/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Heat the butter in a flameproof medium roasting tin (or see cook’s tip). Cook the leeks and chicken together for 5 minutes until the chicken is golden.
Add the tarragon, cook for a few seconds more, then stir in the cheese sauce and peas and gently warm the sauce through.
Unroll the pastry and lay on top of the filling, tucking it in at the edges. Brush with the milk and bake for 20-25 minutes, until the pastry is puffed and dark golden and the chicken is cooked through, the juices run clear and there is no pink meat.
If you don’t have a flameproof dish, cook the filling in a large frying pan or saucepan, then transfer to a 2L roasting tin or ovenproof dish.
Typical values per serving when made using specific products in recipe
Energy | 2,369kJ/ 568kcals |
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Fat | 34g |
Saturated Fat | 19g |
Carbohydrates | 40g |
Sugars | 6.2g |
Fibre | 4.8g |
Protein | 24g |
Salt | 1.8g |
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68.2p/litre