EAT IN SEASON

Ingredients:

Method:

• 1 tbsp Irish Rapeseed oil
• 1 large onion, finely chopped
• 3 fresh thyme sprigs
• 2 garlic cloves, crushed
• 350g chicken leg & thigh meat chopped
• 250g wild mushrooms, sliced
• 300ml chicken stock
• 100g crème fraîche
• 1 tbsp wholegrain mustard
• 100g kale chopped
• 2 tsp cornflour, mixed with 1 tbsp cold water
• 375g pack puff pastry, rolled slightly bigger than your dish
• 1 free range egg, to glaze

1. Heat ½ the rapeseed oil over a gentle heat in a heavy pie dish. Add the onion and cook for 5 mins until soft. Add the thyme and garlic, and cook for another 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms, mustard and the remaining oil. Heat oven to 180.
2. Add the stock, crème fraîche and kale, and season. Add the cornflour mixture and stir until it starts to thicken.
3. Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and crispy.