Instructions: Method

1.Roll out pastry into 2 8in/20cm squares place one square on a baking tray and brush with egg.

2. Place the second square on top and mark on it a 1 in border around the edge. Using a sharp knife mark a trellis pattern across the centre square. Brush the pastry with beaten egg.

3. Cook in the oven until well risen and golden brown.

4. When cooked remove centre
square acd scrape out any pastry from the centre to form a hollow.

5. If centre needs to be cooked slightly longer return to a warm oven for about 5 minutes.

6. Fry mushrooms and pepper in 28g butter until soft.

7. In a second saucepan melt the remaining butter stir in the flour and cook for 1/2 minute.

8. Gradually stir in the stock and milk to form a thick sauce.

9. Stir into the sauce the chicken mushrooms and peppers.

10. Pour mixture into pastry case and place lid on top. Serve.

servings: 4

small oven: 210 degrees C approx 20 minutes PRE HEATED bottom shelf
fan oven: 200 degrees C 20 minutes
COLD START

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