Chicken and ham pies

Ingredients

• 8% brine (80g salt dissolved in 1kg tap water)
• 8 boned and skinned chicken thighs (keep the skin)
• 500g brown chicken stock (p.39)
• 1 gammon joint, weighing approx. 1kg
• 1 onion, peeled and finely sliced
• 1 leek, white part only, cleaned and finely sliced
• 1 carrot, peeled and finely sliced
• 2 tbsp groundnut or grapeseed oil
• Chicken skin from the thighs
• 300g leeks, white part only, cleaned and finely sliced
• 200g white wine
• 225g whole milk
• 225g double cream
• 150g brown chicken stock (from above)
• 2 tbsp agar-agar flakes (specialist ingredients, p.394)
• 30g dijon mustard
• 40g wholegrain mustard
• Salt and black pepper
• To assemble and cook the pies
• 5g tarragon leaves
• 10g flat-leaf parsley
• 250g all-butter puff pastry
• 1 medium egg, lightly beaten