Makes five

3 medium mushrooms
2 chicken breasts
3 tablespoons corn-flour
Salt and pepper to season
Fat for frying
A little water or stock, heated to boiling point
 375g puff pastry

1. Chop the mushrooms into small dice and fry them over a low-to-medium heat for 15 minutes.
2. Season the corn-flour with salt and pepper. Chop the chicken breasts into small pieces and toss in the flour until well coated.
3. Move the mushrooms to the side of the frying pan, add a little more fat if necessary, then add the chicken pieces and fry until they are golden brown at the edges.
4. Add a little water or stock to the pan until the chicken and mushroom mixture is just covered. Bring to a simmer and cook for twelve minutes, stirring periodically. Add a little more water or stock to keep the contents covered and to prevent the mixture from becoming too stodgy.
5. The mixture should now be allowed to cool to thicken and solidify.
6. Divide the pastry into five and roll out into rectangles approximately 12cm by 25.
7. Split the chicken and mushroom mixture between the five slices, placing it on one half of the pastry, ensuring there is sufficient border to make a good seal.
8. Dampen the edges of the pastry with water and fold over, sealing the edges using a fork.
9. Bake in a pre-heated oven at 200°C for 15 minutes, then reduce the heat to 180ºC and continue to bake for a further 15-20 minutes.