Serves 4

If you can’t find langoustines then substitute cooked and peeled tiger prawns, which are very good but
don’t have the subtle lobster-like flavour of the langoustine. Bake the pastry tops in the oven so that they remain light and crisp.

500ml chicken stock
3 free-range skinless chicken breasts,
cut into 2cm chunks
200g baby onions, peeled
2 sprigs of thyme
1 bay leaf
100ml dry white wine
200ml cream
Freshly ground salt and pepper
500g puff pastry
1 free-range egg mixed with 1 tbsp water
8-12 cooked and peeled langoustines
1 tbsp freshly chopped chervil

1 In a medium-sized saucepan, bring the stock to the boil. Add the chicken, onions, thyme and the bay leaf and cook for 5-7 minutes. Drain the chicken and onion, reserving the stock. Discard the thyme and bay leaf.
2 Return the stock to the pan and add the wine. Boil until the mixture has reduced in volume by half.
3 Add the cream and boil again until you have a sauce-like consistency. Season with pepper and salt.
4 Preheat the oven to 200C/Gas 6. Roll out the pastry and cut out four oval pie toppings. Brush the tops with the egg and bake for 10 minutes until golden brown and well risen.
5 Reheat the sauce and add the chicken and onions. Cook for 2-3 minutes to heat through, then add the langoustines and the chervil.
6 Divide between four warmed-up serving plates and top with the pastry. Serve immediately.eans to cook with lightly sautéd onions. I love sweet potato and the colour and flavour really lend themselves to this dish.

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