Donna Hay's Porcini Mushroom & Chicken Pie

Recipe from Donna Hay No Time To Cook, page 156

Ingredients

16g dried porcini mushrooms
¼ cup boiling water
2 tablespoons olive oil
1 onion, sliced
1 clove garlic, crushed
3 x 140g chicken thigh fillets, cubed
2 tablespoons plain flour
1 cup chicken stock
¾ cup fresh or frozen peas
½ cup flatleaf parsley leaves, roughly chopped
6 sheets (25cm x 25cm) store-bought puff pastry, thawed
lightly beaten egg, for brushing
onion slices, for topping
salad leaves, to serve

Method

1. Preheat oven to 200°C. Place porcini in a small bowl, cover with boiling water and allow to stand for 10 minutes. Drain the porcini, reserve soaking liquid and chop porcini finely.
2. Heat oil in a large non-stick frying pan over medium heat, add onion and garlic and cook, stirring, for 2 minutes or until onion softens slightly. 
3. Add chicken, cook 2 minutes more, stir in flour then add porcini, reserved soaking liquid and stock and cook for 10 minutes, or until sauce thickens.
4. Stir in peas and parsley, remove from heat and set mixture aside to cool for 30 minutes. 
5. Cut 12 pastry rectangles measuring 10cm x 12cm (or divide pastry sheets into 4 squares). Place 6 pastry rectangles on baking trays lined with non-stick baking paper and divide chicken mixture among them (1/3 cup each).
6. Brush edges of the pastry with egg, cover with remaining pastry rectangles and press edges to seal. Top with onion slices, brush pies with egg and bake for 18 minutes or until the pastry is puffed and golden. Serve with salad leaves. 
7. To freeze, wrap the pies in baking paper, then plastic wrap and aluminium foil to seal. Freeze for up to 3 months.