PUFF PASTRY PIE WITH CHICKEN

INGREDIENTS MetricUSA Measurements 0.5x1x2x4x

• 2 Onion
• 40 g Salted Butter
• 1 tbsp Olive Oil
• 1 tbsp Sea Salt Flakes
• 350 g Chicken Breast
• 350 g Uncooked Ham (Gammon)
• 350 g Mushrooms
• 1 tbsp Garlic Paste
• 4 tbsp Plain Flour (All Purpose)
• 2 tbsp Mustard Powder
• 2 tbsp Dijon Mustard
• 1 tsp Dried Thyme
• 600 ml Milk
• 600 g Puff Pastry
• 1 Egg

INSTRUCTIONS 

MAKE THE FILLING

1. Chop 2 Onions and add them to a large frying pan with 40g Salted Butter, 1 tbsp Olive Oil and 1 tbsp Sea Salt Flakes.  
2. Cook for 10 minutes on a medium heat until the onions start to soften. 
3. Meanwhile, dice 350g Chicken Breast and 350g Uncooked Ham into 1cm-ish size cubes.  
4. Add the meat to the onions and continue to cook over a high heat for 5 more minutes. 
5. In the meantime, chop 350g Mushrooms into a size similar to the chicken and ham and add them to the pan. 
6. Continue to cook until everything is cooked through – another 5 minutes. 
7. Add 1 tbsp Garlic Paste, 4 tbsp Plain Flour, 2 tbsp Mustard Powder, 2 tbsp Dijon Mustard and 1 tsp Dried Thyme to the pan.  
8. Stir to combine then add 600ml Milk and stir thoroughly until the sauce has thickened. 
9. Check the seasoning and add more salt/mustard/herbs as you desire.
10. Set the pie filling aside whist rolling the pastry. It helps for it to have cooled just a little so it is easier to pour and handle.

ASSEMBLE THE PIE

1. Pre-heat the oven 220c or equivalent.
2. Take 600g Puff Pastry and cut off one third with a sharp knife. Set this aside. Roll out the remaining two thirds on a floured surface. 
3. Make sure it is larger than your pie dish. Take into account the need to cover up the sides. I rolled my sheet out a little wider to achieve this. 
4. Lay the pastry sheet into the pie dish. 
5. Gently press the pastry down into the edges of the dish. Leave any excess pastry hanging over the edges for now.
6. Fill the pie base with the now slightly cooled filling.
7. Take the set aside piece of pastry and roll it out to slightly bigger than the size of the top of the dish. 
8. Beat 1 Egg and use a pastry brush to wash the edge of the visible pastry to ensure the lid sticks.
9. Lay the pastry over the top of the filling gently and press into shape. 
10. Use a sharp knife to slice off the excess pastry. This is my favourite bit. I find it oddly satisfying.
11. Press the edges of the pastry together with your fingers. 
12. Decorate the pie crust however you wish but make sure that the edges are pressed together in one way or another. 
13. Use the remaining egg wash to glaze the top of the pie.
14. Bake for 30-35 minutes
15. Give the pie a few minutes to settle before serving hot.