Cheat's Chicken and Mushroom Pie

Heat the oil in a frying pan over a medium heat and cook the bacon, onion, mushrooms, garlic and tarragon for 10 minutes, stirring often. Stir the cream, ¼ cup of the stock, flour, both mustards and the zest together in a bowl to make a smooth sauce. Tip into the pan and cook for 2 minutes, then stir in the remaining stock and cook for 5 minutes, until thick and glossy. Season, then fold through the chicken. Spread out the filling on a large plate or tray and refrigerate until cold. Stir in the parsley and cheese before assembling.

Preheat the oven to 200°C fan bake and place a flat oven tray in to preheat.

Cut the pastry into two sheets – one 30cm x 24cm and the other 32cm x 26cm. Place the smaller sheet on a piece of baking paper. Spoon on the cold filling, leaving a 2cm border. Brush the border with egg yolk. Place the bigger sheet of pastry on top and gently press the pastry around the filling. Trim the edges and use a fork to firmly press the two pieces of pastry together around the edges to seal. Brush all over with egg yolk and cut a few small slashes in the top to allow steam to escape. Sprinkle with sesame seeds and chill for 20 minutes. Slide the hot tray under the baking paper and cook for 30 minutes, until deeply golden, crispy and irresistible.

DRINKS MATCH:
You’ll be leaping into your lederhosen to sip the Bootleg Brewery Munich Helles (440ml 5.4% $8): it’s golden, crisp, lemon-edged and champion with chicken and mushroom. bootlegbrewery.co.nz