Cornish Yarg, Chicken and Bacon Pie recipe

Cornish Yarg, Chicken and Bacon Pie recipe


For the Filling

3 Chicken Breasts

2 Large Leeks

250g Lardons



450ml Chicken Stock

2 Garlic Cloves

75g Butter

60g Plain Flour

200ml Milk

150ml Double Cream

1tsp Rosemary

125g Cornish Yarg

For the Pastry

350g Plain Flour

200g Butter

1 Egg


  1. Heat the stock in a pan. Slice the chicken into chunks and add it to the stock. Cover the pan with a lid and cook the chicken on a low heat for around 5 minutes. Remove the chicken from the stock using tongs and place the chunks on a plate. Pour the stock into a jug and keep it to the side. 
  2. Melt 30g of the butter in a heavy-based pan. Dice the leeks and crush the garlic and cook them in the butter for a few minutes until they begin to soften. Stir in the remaining butter and sieve in the flour once the butter has melted. Stir the mixture constantly until the butter and flour have bound. 
  3. Gradually add the milk, a small amount at a time, while stirring the mixture constantly. Allow it to simmer for a minute or two once all the milk has been added. 
  4. Slowly add the remaining stock to the pan in little amounts. Stir the mixture occasionally. Once all the stock is added, allow it to simmer for 5 minutes until the sauce has thickened. Mix in the salt, pepper and rosemary and cook for a further minute. 
  5. Grate in the yarg and stir the mixture until it is incorporated. Remove the pan from the heat and allow it to cool for a minute or two before adding the cream and lardons into the mixture. 
  6. Pre-heat the oven to 200C/180 Fan/Gas Mark 6.
  7. To make the pastry, combine the flour and butter. You can do this with your hands or use a food processor. The mixture should resemble breadcrumbs. Beat an egg and add it to the pastry. Knead the pastry until it forms a ball. If the mixture remains too wet, add sprinkles of flour until it becomes easier to work with. 
  8. Separate 225g of the pastry for the lid. Line/grease a 23cm/9inch tin. Roll out the remaining pastry on a floured surface. Place it gently and loosely into the tin, pressing it carefully against the edges. 
  9. Place the filling into the tin and spread it evenly. Roll out the separated pastry for the lid and lay it over the top of the pie. Be sure to trim any overhanging pastry and pinch the edges of the base and lid together. 
  10. Make a small hole in the centre of the pie lid so steam can escape. Beat an egg in a cup and brush it over the top of the pie. 
  11. Bake it in the oven for around 40 minutes, or until golden brown.