|Preparation||Cooking||Start to finish|
|43 min.||52 min.||1 hour 35 min.|
|1||Roll out 200 g Puff or flaky pastry (pâte feuilletée) and line a deep, non-stick tin ( 8" or 20 cm diameter, preferably spring-form type) with this rolled-out pastry.|
Trim off the excess pastry, leaving a rim of about half an inch (1 cm) overhanging around the edge. Set aside in the fridge.
|2||Dice 300 g cooked meat. Here I am using left-over chicken, which is ideal for this recipe.|
|3||Peel 600 g mushrooms and chop into small chunks.|
|4||Pour 30 g goose fat into a saucepan on high heat. When really hot, add the mushrooms and cook for about 5 minutes.|
Salt and pepper at the end of cooking, after taking off the heat.
|5||Prepare and finely chop 2 leeks.|
|6||Prepare and finely chop 1 onion. Heat 4 tablespoons olive oil in the same pan as before, still on high heat. When really hot, add the chopped onion.|
Salt and pepper, then cook for 1 minute without colouring.
|7||Add the chopped leeks, stir, then cover and cook for 4 or 5 minutes until the leeks are quite tender but still nice and green.|
Salt and pepper.
|8||Add the mushrooms and chicken. Mix well.|
|9||Add 250 ml liquid cream, mix and leave on low heat to reduce.|
|10||Stop cooking when the filling has thickened, then check the seasoning.|
Leave to cool.
|11||Preheat the oven to 410°F (210°C).|
Glaze around the edge of the pastry case with beaten egg.
|12||Fill the pie with the cold filling mixture.|
|13||Roll out 200 g Puff or flaky pastry (pâte feuilletée) into a circle and make a small hole in the centre of this pastry lid to allow steam to escape during baking.|
|14||Lay the pastry circle on top of the pie and press the edge down firmly to seal it.|
trim off the overhanging pastry with scissors and glaze top.
|15||Bake for about 30 minutes, preferably low in the oven, with the tin directly on the shelf.|
Do watch for the pastry browning towards the end of cooking.