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Ingredients
  • subheading: For the pastry:
  • 400g/14oz strong white flour, plus extra for dusting
  • 1½ tsp fine salt
  • 1 tsp caster sugar
  • 300g/10½oz unsalted butter, cold and cut into cubes
  • 130ml/4fl oz ice-cold water
  • 1 free-range egg, beaten, for the egg wash
  • subheading: For the chicken filling:
  • 1 carrot, peeled and cut in half
  • 1 celery stick, cut in half
  • 1 shallot, peeled and cut in half
  • 1 garlic bulb, cut in half
  • 1 bay leaf
  • bunch fresh flatleaf parsley stalks, plus 2 tbsp finely chopped fresh flatleaf parsley
  • 1kg/2lb 4oz chicken thighs, bone in and skin removed
  • 100g/3½oz unsalted butter
  • 100g/3½oz plain flour
  • 100g/3½oz crème fraîche
  • ½ tbsp Dijon mustard
  • 1 tbsp yeast extract
  • bunch spring onions, finely chopped
  • sea salt and freshly ground black pepper
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