Chicken Ham and Mushroom Pie

For the pastry

75 g block margarine, cut into cubes
75 g white cooking fat, cut into cubes
300 g plain flour + a little for rolling out
Large pinch salt
Cold water to mix
1 egg, lightly beaten

Sift the flour and salt into a large bowl and add the margarine and cooking fat.  Rub the fat into the flour with your fingertips (works best with cold hands) until the mixture resembles breadcrumbs.  Add the water 1 tbsp at a time until the dough comes together.  Place the dough in cling film and rest it in the fridge for 30 minutes.

For the filling

Piece of ham around 250 g, cut into small chunks
4 chicken breasts or 6 boneless thighs, cut into small chunks
2 tbsp olive oil
4 shallots, peeled and finely chopped
100 g sliced mushrooms
1.5 tbsp plain flour
Salt and freshly ground pepper
400ml chicken stock
4 tbsp double cream
1 tbsp chopped parsley

Heat the oil in a heavy based frying pan, add the shallots and mushrooms and cook until softened.  Add the chicken and ham and stir fry until lightly browned.  Sprinkle over the flour and stir to combine.

Stir in the stock, a little at a time and leave to simmer gently for 15 minutes.  Season to taste with salt and pepper. Add the parsley and cream and simmer for 1 minute, remove from the heat pour into a deep pie dish and leave to cool.

Pre-heat the oven to 180C / 350F / gas 4

Roll the pastry out to the shape and size of the pie dish allowing a little to go over the edge.

Brush the beaten egg over the top and bake in the oven for 20-25 minutes until golden brown.

Serve with buttered cabbage and boiled potatoes