Method for puff pastry

1. Mix together the flour, salt, eggs, and water with your fingers until they are well combined into a dough
2. Place the dough on a floured surface and knead for a few minutes
3. Shape the dough into a ball, wrap in Clingfilm and place into the fridge for 2 hours
4. While the dough is chilling, roll the butter out into a rectangle between two pieces of greaseproof paper. This is easier if you hit it with a rolling pin until it’s fairly flat. Roll it out until you get a 40x20cm rectangle. Chill in the fridge for an hour
5. Roll the dough into a 60x20cm rectangle. Now place the rolled out butter over the bottom two thirds of the dough, then fold the unbuttered third of the dough over the top of the butter and then fold up the bottom third over the top
6. Cover the dough and chill in the fridge for another hour
7. Repeat steps 5 and 6 four further times
8. Repeat step 5 one final time, and then this time chill the pastry overnight if possible (or for a few hours if not – the longer the better). The colder the pastry the better
9. Your puff pastry is now ready to use. Roll out and use

1. In a medium size pan, heat the butter and fry the chicken, onion, and mushrooms together for 5 minutes. Add the stock and simmer for 20 minutes or until the chicken is cooked
2. Dilute the cornflour with the water and add this to the chicken to thicken the sauce
3. Place the chicken filling in a shallow pie dish, cover with the pastry, glaze with the egg, and mark for a patterned effect
4. Cook in moderate temperature 190C, 375F or gas mark 5 for 20-30 minutes