Cooking directions

1. Prepare the Filling:

   Preheat the oven to 200°C.

   Heat olive oil in a frying pan and sauté the onions, leeks, and garlic until softened.

   Add the chestnut mushrooms and Sadia Chicken Franks to the pan. Sauté for a few minutes, then remove and set aside.

   In the same pan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes.

   Gradually add the milk and chicken stock, stirring continuously to avoid lumps.

   Season with salt, pepper, tarragon, and mustard. Stir well to combine.

   Return the chicken frank and mushroom mixture to the pan and mix thoroughly. Allow to cool slightly before transferring to a large pie dish.

2. Prepare the Pastry:

   Lightly flour your work surface and roll out the shortcrust pastry to about 4mm thickness.

   Brush the edges of the pie dish with the beaten egg.

   Cover the pie dish with the pastry, pressing down the edges to seal. Trim off excess pastry.

   Use leftover pastry to create decorative shapes or messages with letter cookie cutters. Place them on top of the pie

   Cut small slits in the pastry top to release steam during baking.

   Brush the entire pie top with egg wash for a golden finish.

3. Bake the Pie:

   Bake the pie in the preheated oven for 20-25 minutes or until the pastry is golden brown.

   Let it cool slightly before serving.