Filling also works well as a cassarole. Sherry can be replaced with white wine.
| pre-heat oven gas mark 6 | bake 45mins | ||||||||||
| 100.0 ml of single cream | place all in pie dish and season | cover and trim and pinch edges | brush with more egg | ||||||||
| 400.0 ml of chicken stock | cover and simmer 40mins | remove and shred chicken with forks | |||||||||
| 0.7 tbsp of olive oil | brown | remove from pan | |||||||||
| 6.7 chicken thighs | remove bone and skin | ||||||||||
| 66.7 ml of dry sherry | bubble 2mins | ||||||||||
| 33.3 g of plain flour | stir in slowly | ||||||||||
| 1.3 onions | chop | sweat in empty chicken pan | cook until oils come out | ||||||||
| 333.3 g of pack puff pastry | role to approx 3mm | ||||||||||
| 0.7 egg | beat | brush around pie dish edge | |||||||||