Chicken pie

Prepare 4 leeks.

Prepare and cut into small 300 g mushrooms pieces.

Cut 300 g chicken breast into medium-sized chunks.

Heat 3 tablespoons olive oil in a large frying pan over medium heat. Add 1 shallot chopped, salt and pepper. Leave to cook for 1 minute without colouring.

Add the mushrooms and cook until they are soft.

When the mushrooms are cooked, salt and pepper, then add the juice of ½ lemon.

Set aside.

Using the same pan, heat 3 tablespoons olive oil and add the chopped leeks.

Cook uncovered until they are just done, then salt and pepper.

Set aside.

Use the same pan to fry 125 g small pieces of bacon lightly.

Set aside.

Still using the same pan, melt 1 tablespoon goose fat. When smoking hot, add the chicken pieces.

Fry rapidly until browned all over.

Mix 1 chicken stock cube and 150 ml water to make a chicken stock. Add this to the pan and cook the chicken pieces gently in the stock (this method is called braising), uncovered.

If you can, use the juices from cooking poultry.

Preheat the oven to 430°F (220°C).

Choose a gratin or pie dish and spread a layer of mushooms in the bottom.

Add the bacon on top.

Then add a layer of leeks.

A layer of chicken.

And a layer of sliced hard-boiled eggs.

Pour any remaining chicken stock over the top.

Roll out the puff pastry to make a lid and pierce 2 holes, which will act as vents to let the steam escape.

Trim off the overhanging pastry around the edge and tuck the pastry into the dish.

Use the trimmings to make decorations to stick on the top.

Glaze the pastry.

Bake until the puff pastry is nicely browned.