200g brown and shiitake mushrooms, cleaned and halved or quartered if large
1 packet ready-rolled puff pastry
250g chicken thigh fillets, skinned
200ml chicken stock
2 small spring onions, sliced
1 rounded tsp. flour
1 tbsp. crème friache or double cream
Large fistful of chopped coriander leaves
Salt and freshly ground black pepper to taste
1 egg, whisked in a small bowl to wash
Preheat oven to 2000C (Fan 1800C/Gas Mark 6).
Heat the oil and half the butter in a medium-sized non-stick saucepan. Add the mushrooms and leave to brown a little before stirring. Once they are well browned, add a little salt. Cook until the water they release has dried off. Remove them from the pan and set aside.
Add the remaining butter to the pan and, once frothing, add the flour. Cook for a minute or so while stirring - then slowly add the chicken stock, stirring to remove any lumps.
Add both, base and main sauces from the korma kit and the chicken. Cook for 5-6 minutes. Add a splash of water, if necessary.
As this cooks, grind the spices from the whole spice sachet to a fine powder using a pestle and mortar - including the optional chilli for extra heat if you like. The chilli will remain a bit coarse, which is fine, like having chilli flakes.
Add the mushrooms, spring onions, ground spices, fresh coriander and crème fraiche. Taste and adjust the seasoning, adding a fair amount of black pepper.
Roll out the pasty until it is around the thickness of a pound coin (3-4 mm). Pour the mixture into a suitable, small ovenproof dish and cover with the pastry. Brush with the egg wash, cut three vents in the middle to allow steam to escape and cook in the oven until golden brown on top - around 25 minutes.
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