Rustic chicken and mushroom pie: Stage 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.