Chicken & Mushroom Pie

Serves 4

INGREDIENTS:

30g butter

4 skinless chicken fillets, diced

1 leek, finely sliced

200g kale or cabbage, sliced

280g button mushrooms, quartered

1 tablespoon flour

250ml milk

100ml single cream

320g pack of shortcrust pastry

500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter)

1 egg, beaten

sea salt and freshly ground black pepper

METHOD:

1. Preheat the oven to 200°C/gas mark 6.

2. Set a large saucepan over a medium heat and melt the butter. Add the chicken, season with sea salt and freshly ground black pepper and cook for 5 minutes. Stir in the leek and cook for a further minute.

3. Add the mushrooms and kale or cabbage to the saucepan and cook for 3 minutes. Sprinkle over the flour, stir and cook for another minute, then pour in the milk and cream and cook until the sauce has thickened. Allow to cool

4. Roll out the shortcrust pastry and line the bottom of an 8 inch (20 cm) pie dish.

5. Once the chicken filling has cooled spoon the mixture into the pie dish.

6. Next roll out the puff pastry so that it will cover the pie and the rim. Lift the pastry on to the pie trimming off any excess with a sharp knife. Press down and crimp the edges with a fork. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the beaten egg.

7. Bake in the pre-heated oven for 20 minutes or until the pastry is crisp and golden brown.