200g chunky wild mushrooms
2 tbsp olive oil
2 red onions, peeled and cut into chunks
2 large leeks, peeledand chopped
2 whole cloves garlic, crushed
850g fillets of chicken thighs, each cut into 4 pieces
400g ham, cut into small pieces
large knob of butter
75g flour (plain or self raising) plus extra for dusting
350ml stock (chicken or vegetable)
2 tsps dried herbs
300g puff pastry, at room temperature
1 egg, beaten
large handful of fresh parsley
Preheat the oven to 200°C/gas mark 6. Add the oil to a large pan, and fry the onions and leeks for 10 mins. Towards the end of this time, add the garlic. Remove the vegetables from the pan with a slotted spoon and put in the chicken. Season and fry for 5 mins until golden. Add the mushrooms, cook for another 5 mins, then add the ham. Stir then spoon into a 2.5 litre ovenproof pie dish.
Melt the butter in a second pan. Add the flour gradually, stirring all the time. Pour in the stock with the milk, a little at a time. Bring to a rolling boil for 5 mins. Add the dried herbs. Pour the liquid over the chicken, ham and mushrooms and stir everything together.
Dust a surface with flour and roll out the pastry to the shape of the dish, leaving an inch extra around the edges. Cut a small hole in the centre. Brush egg around the rim of the dish, then top with the pastry. Press down the edges to make a seal. Make decorative shapes from the pastry off-cuts and stick to the lid with water. Brush the pastry with egg. Bake the pie for 30 mins, until the pastry is crisp and golden.
Other wild mushroom recipes from our Nov/Dec 2013 issue:
• Wild mushroom soup
• Wild mushroom stew
• Pickled wild mushrooms
• Wild mushroom rolls