Chicken & Mushroom Pie

METHOD

METHOD: (Makes 1 pie – 8 -12 portions)

1. Slice 50g of the mushrooms and chop the rest. Clean and chop the spring onions, including the greens and lightly sauté both in the butter (1), taking care not to brown.
2. Gently stir in the crumbled chicken stock cube and leave to cool slightly.
3. Meanwhile, spoon the Mascapone cheese into a bowl, add the plain flour and most of the grated Parmesan cheese (saving 1 teaspoon back to sprinkle over pie later). Blend all together until smooth and adjust seasoning to taste.
4. Prepare the Bread Mix following instructions 1 and 2 on back of pack. Roll out just over half the dough and use to line the base and sides of a well greased 30cm (12″) flan tin.
5. Fill with the chopped chicken, mushrooms and spring onions then loosely dot over with spoonfuls of the Mascapone mixture.
6. Roll out the remaining dough and use this to top the pie, ensuring the edges are well sealed.
7. Brush top with melted butter (2) and sprinkle with remaining grated Parmesan cheese. Snip the top with scissors in a few places to make some steam holes
8. Bake in lower half a preheated oven at 220°C (425°F Gas Mark 7) for 25-30 minutes until bubbling and golden brown.