Blewit and Chicken Pie

• 450 g (1 lb) cooked chicken meat
• 350 g (12

Season the white sauce well with herbs and salt and pepper. Slice the blewits and the chicken and layer them alternately in a deep pie dish. Roll out the pastry and cover, using an upturned egg cup in the centre to hold it up. Decorate imaginatively. Bake in a hot oven 200˚C (400˚F, Mark 6) until the pastry is golden brown – about 45 minutes.

This recipe came to me from S. L. Shute and