PASTRY DOUGH:

• Rub the plain flour and butter with your fingertips until it resembles fine breadcrumbs. Add the sea salt and fresh thyme. Briefly mix again.
• Pour in the milk and mix until a dough forms.
• Tip the mixture onto a surface and gently bring it together with your hands, then shape into a disc.
• Wrap in cling film and chill for 20 mins or overnight before rolling.

CHICKEN STROGANOFF:

• Heat EVOO in a frying pan over a low-medium heat and soften the red onion for 10 mins.
• Turn the heat up to medium, add the mushrooms and caramelise until golden-brown (approx. 15 mins).
• Add garlic and fry until fragrant.
• Add in smoked paprika, cayenne pepper and black pepper. Toast for 1 min.
• Deglaze the pan with a glug of white wine. Rapidly bubble until almost fully reduced.
• Add mustard and Worcestershire sauce.
• Add the leftover chicken (and any residual juices).
• Pour in the chicken stock. Bring it to the boil before covering and simmering. Reduce the liquid by half (approx. 15 mins).
• Spoon in the soured cream and chives. Taste and adjust the seasoning.
• Cool (or refrigerate overnight if baking the following day).

PIE:

• Pre-heat oven to 190°C (fan).
• Transfer filling to a pie dish.
• Roll out pastry large enough to cover the pie. Lie the pastry over the filling, pressing edges firmly down. Trim off any excess and press down the sides. Make a small hole in the top of the pie (for steam to escape).
• Liberally brush pastry with egg wash and sprinkle with sea salt.
• Bake for 40-45 mins (or until pastry is golden brown).
• Serve immediately with your favourite autumnal sides. We served ours with garlic, chilli and toasted almond broccoli and green beans.”