Chicken and mushroom pie
Olive oil pastry: mix together with a fork 500g plain flour, 1 tsp bicarbonate of soda, 7 tbs olive oil; rest for one hour in the fridge before using.
Filling: Fry in some olive oil one large chopped onion, four chopped bacon rashers, 750g cubed chicken breast, (optional) chopped green pepper; add some chicken seasoning and 4 tbs flour; mix to a roux; dissolve one chicken stock cube in one mugful of hot water and stir in the mixture; it should be creamy and thick; add one small tin sweetcorn; line four individual moulds (or one large dish with pastry), scatter some breadcrumbs on its base fill up to the brim with filling and close pie with more pastry; brush with beaten egg and bake in a moderate oven (150 fan) for about 45 mins for individual pies, 1 hour for one large pie.