Chicken And Mushroom Pie

225 g/8 or wholemeal flour
pinch of salt
100 g/4 oz polyunsaturated margarine
2-3 tablespoons water
beaten egg, to glaze
Filling:
2 tablespoons polyunsaturated vegetable oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
100 g/4 or mushrooms, wiped and sliced
1 tablespoon wholemeal flour
300 ml/1/2 pint chicken stock
450 g/1 lb cooked chicken, diced
1 tablespoon chopped parsley
salt
freshly ground black pepper

Make the pastry as for Basic wholemeal pastry (sec page 334); chill for 15 minutes.

Meanwhile, heat the oil in a pan, add the onion and fry until softened. Add the garlic and mushrooms and cook for 2 minutes. Remove from the heat and stir in the flour; add the stock and stir until blended. Return to the heat and bring to the boil, stirring until thickened. Add the remaining ingredients, with salt and pepper to taste. Mix well, then transfer to a 1.2 litre/2 pint pie dish.

Roll out the pastry to a shape about 5cm/2 inches larger than the dish. Cut off a narrow strip all round and place on the dampened edge of the dish. Moisten the strip, then cover with the pastry, pressing the edges firmly.

Trim and flute the edges, decorate with pastry leaves made from the trimmings, and make a hole in die centre. Brush with beaten egg and bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 30 minutes until golden.

SERVES 4