Simply delicious!


Serves 4

  • 1 tbsp. olive oil
  • 5 chicken thighs, diced
  • 100g Nduja sausage, diced
  • 1 leek, thinly sliced
  • 1 onion, sliced
  • 100g mushrooms, sliced
  • 3 cloves garlic, crushed
  • 25g plain flour
  • 200ml white wine, or chicken stock
  • 250ml cream
  • 150g sheet of puff pastry, ready rolled.
  • 1 egg wash (made with 1 egg yolk and 1 tbsp. milk)
  • Salt and pepper


  1. Preheat the oven to 200˚C. Heat a large frying pan with the oil. Add in the chicken and nduja. Sear for 2 minutes or so until coloured.
  2. Add in the leeks, onion, garlic and mushrooms, and season with salt and pepper. Cook for a further 3-5 minutes then, sprinkle in the flour. Cook the flour for a minute, stirring to coat the vegetables. Next, pour in the white wine and cream. Simmer for 5-6 minutes. Remove from the heat.
  3. Check the seasoning and transfer to a ceramic oven dish. Set aside to cool for 10 minutes or so, if possible. Neatly cut the pastry to fit the ceramic dish.
  4. Brush the pastry lightly with a little egg wash and place over the mixture sealing the edges well. Add a little chimney if desired.
  5. Place in the oven and bake for 30 minutes or so. Serve with some dressed salad greens.