CHICKEN & MUSHROOM PIE WITH PUFF PASTRY

We’ve made this a double-crust pie, but if you prefer you can just make a lid – you’ll need about a third of the amount of pastry listed here.

Serves 4

25g (1oz) plain flour, plus extra 500g (1lb 2oz) block of puff pastry 1tbsp olive oil 35g (1¼oz) butter 600g (1lb 5oz) skinless, boneless chicken thighs or breasts, diced Salt and freshly ground black pepper 1 small onion, finely chopped 250g (9oz) button or chestnut mushrooms, wiped and sliced 75ml (2½fl oz) white wine 250ml (9fl oz) chicken stock 50ml (2fl oz) double cream (optional) Leaves from a sprig of thyme 2tbsp finely chopped parsley 1 sprig of tarragon, finely chopped (optional) 1 egg, beaten, to glaze Dust a surface with flour and roll out half of the pastry. Use it to line a 750ml (1¼pt) pie dish so the pastry hangs over the rim, then chill. Heat the olive oil and 10g (¼oz) of the butter in a frying pan over a mediumhigh heat. Add the chicken and season, then sear for 2 minutes. Remove with a slotted spoon and transfer to a bowl, then add the onion and mushrooms to the pan. Cook over a medium heat until softened, then remove and add to the chicken.

Pour the wine into the pan and let it bubble for a minute, stirring up the sticky bits, then pour it into a jug. Melt the remaining butter in a pan. Add the flour and stir for 2-3 minutes. Gradually add the wine, then the stock, stirring until smooth. Add the cream, if using, and simmer for 2 minutes.

Add the chicken, onion, mushrooms and herbs, then leave to cool. Preheat the oven to 200°C/fan 180°C/gas 6. Transfer the chicken mixture to the pie dish. Roll out the remaining pastry. Use most of it to make a lid for the dish, but also cut several thin strips and some leaf shapes. Use the strips to build up the rim of the pie, then cover it with the pastry lid and decorate with the leaf shapes, sealing the edges with water. Cut two slits in the lid, then brush the top with egg. Bake for 40-45 minutes until the pastry is golden brown and the filling is piping hot.