Ingredients
| 3 tablespoons oil from confit | |
| 1 leek, finely sliced | |
| 1 celery stick, chopped | |
| 6 cloves garlic from confit, skin removed | |
| 3 cups root vegetables, cut into 1½ cm dice (kumara, carrot, potato, parsnip, celeriac etc. I sometimes include butternut too.) | |
| 4 tablespoons flour (add a little extra if you prefer a thicker sauce) | |
| 1 teaspoon dried tarragon | |
| 500ml chicken stock | |
| 2 confit chicken Marylands, meat shredded from bone | |
| 2 cups watercress, roughly chopped | |
| 1 sheet butter puff pastry egg wash or milk |
Instructions
| 1. | Preheat the oven to 200°C. |
| 2. | Heat the oil in large saucepan, add the leek and celery and cook until soft. |
| 3. | Add the garlic and root vegetables and cook for 4-5 minutes, then add the flour and tarragon and cook for a further 2-3 minutes. |
| 4. | Slowly add the stock and bring to a boil, ensuring there are no lumps, add the chicken and cook gently for 20 minutes to cook the flour and thicken the liquid. |
| 5. | Stir through the watercress. |
| 6. | Put into a baking dish, cover with pastry, crimp the edges and make slits into the pastry to allow steam to escape. |
| 7. | Brush with egg wash or milk and bake until the pastry is golden, approximately 35-40 minutes. |
| 8. | Serve with a watercress and radish salad. |
Recipes and Food Styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles      Â
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