Chicken and mushroom puff pastry pie

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Receta en español aquí

A delicious and easy recipe with a creamy filling tucked into a crispy and crackling crust.

Ingredients 4-6 people
Two sheets puff pastry
500 g skinless chicken breast, diced,  or  if you prefer chicken thighs.
450 g assorted mushrooms
1 large onion
1 medium leek
200 ml cream
4 or 5 slices of Serrano ham
Havarti cheese, 6 slices
Ground black pepper and salt to taste
Extra virgin olive oil
1 egg, beaten to brush the pie
Dice the chicken breast
Chop onion and leek

Pour in a skillet a dash of olive oil. Add the onion and leek and stir fry until are golden.
Then add the diced chicken and season to taste with salt and pepper.

When chicken is golden brown in the same skillet stir fry now the mushrooms for 2-3 minutes.  Pour the cream, it keeps the filling moist, and when it thickens remove from the heat. Let it cool.
Preheat oven to 180ºC, at least 15 to 20 minutes before you plan on using it.
Take one puff pastry sheet and line the greased baking dish with it. Prick it all over with a fork to reduce the rise.

Put on the puff pastry a layer of ham, another of cheese and fill with the mushrooms and the chicken.  Finally cover with another puff pastry sheet and decorate it.

Brush with beaten egg and bake until golden brown, about 25-30 minutes.
Let stand for some minutes before serving.

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