200g chestnut and shiitake mushrooms, cleaned and halved or quartered if large
1 packet ready-rolled puff pastry
250g chicken skinned thighs fillets
200ml chicken stock
2 small spring onions, sliced
1 rounded tsp. flour
1 tbs crème fraîche 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
Heat the oil and half the butter in a medium-sized non-stick saucepan. Add the mushrooms, 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 reserve.
Add the remaining butter to the pan and once frothing add the flour. Cook for a minute or so, stirring and then add the chicken stock slowly, stirring to remove any lumps. Add the korma sauces and chicken and cook for 5-6 minutes. Add a splash of water if necessary.
As this cooks, grind the spices in the pouch, including the optional chilli for extra heat if you like, to a fine powder using a pestle and mortar. The chilli will remain a bit coarse which is fine, like having chilli flakes.
Add the mushrooms, spring onions, powdered spices, and coriander and crème fraîche. Taste and adjust seasoning adding a fair amount of black pepper.
Roll out the pasty until it is around the thickness of a pound coin. 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 until golden brown on top around 25m.
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