- 2 onions
- 600 g free-range chicken thighs , skin off, bone out
- 350 g mixed mushrooms
- 1 bunch of fresh thyme (30g)
- 375 g block of all-butter puff pastry , (cold)
- Preheat the oven to 220°C/425°F/gas 7.
- Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
- Peel and roughly chop the onions, adding them to the larger pan as you go.
- Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
- Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
- Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
- Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
- Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
- Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!
– You can use leeks if you can’t get hold of onions.
– No mushrooms? No problem. You can use peppers, carrots or even frozen peas instead.
– If you can’t get puff pastry, try shortcrust or filo pastry, or even make your own.
– I’ve used chicken thighs here, but if you’ve got breasts or leftovers, happy days.
– I’ve gone for fresh thyme, but you could swap for fresh rosemary, sage or bay. Or use dried, if that’s what you’ve got.
Source: Jamie Oliver