Chicken & mushroom pot pies

To make the pastry, mix together the flour, salt, butter, egg plus 1 tbs oil in a food processor until slightly lumpy. If necessary add 1 tbs cold water until the mixture is starting to come together

Turn out onto a floured board and kneed into a ball, cover with cling film and refrigerate for an hour

Cook the lentils according to instructions until just soft and drain and put to one side

Soak the porcini mushrooms in the 2 cups of hot water for 15 mins

Spray the olive oil in a large frying pan and saute the chicken pieces until just cooked, put to one side

Chop together the onion, garlic, carrot, parsley and 200 g of mushrooms in a food processor and cook in the frying pan for 5 mins and then add the remaining 200 g of quartered mushrooms and cook together for a further 10 mins

Add the drained porcini mushrooms and cooked lentils plus the chicken together with 1 cup of the porcini soaking liquid and bring to the boil

Reduce the heat until simmering and cook for a further 10 mins until there is hardly any liquid left in the pan

Add 1 tsp salt and some pepper and leave to cool for 15 mins

Preheat oven to 200C/180C fan

Roll out the pastry inbetween 2 layers of baking paper to 3mm thick

Using a saucer or large cup for size, cut out 6 rounds slightly bigger than the size of the 6 baking ramekins

Equally distribute the chicken mix into the ramekins, grease the top and place the pastry over the contents

Using a fork, gently press slight indentations to seal the pastry and cut a cross into the pastry to allow steam to escape

Cook for 20 mins until golden and ready to eat