WILD MUSHROOM AND CHICKEN PIE
| 10 oz | Mixed wild mushrooms |
| 1 tbsp | Oil |
| 9 oz | Baby onions, peeled |
| 1¼ lb | Chicken, cooked and cut into 1" cubes |
| 2 oz | Butter |
| 2 oz | Plain flour |
| 5 fl oz | Vegetable stock |
| 5 fl oz | White wine |
| 1 tbsp | each - Thyme and rosemary, chopped |
| 5 fl oz | Double cream |
| 11 oz | Ready rolled puff pastry |
| 1 med | Egg, beaten |
| Preheat oven to 200°C. Heat oil in a frying pan and cook the onions for 3 minutes. Add chicken and cook for a further 5 minutes. Add mixed mushrooms, cook for 3 more minutes. Put the onions, chicken and mushrooms into a 1 litre ovenproof dish. |
| Melt butter, add the flour and stirring well, cook for 2 minutes. Add the stock and wine and cook for 2 minutes. Add the herbs and cream, remove from heat and season well. Pour into ovenproof dish. |
| Brush the edge of the dish with water. Lay the pastry over the pie and trim to fit. For a bigger "rise" put an extra strip of pastry around the rim. Keep the trimmings to decorate the top. |
| Glaze with beaten egg and bake for 25 minutes. |