Pie de la Silvia!

1 x Chicken breast cubed 10 x baby onions peeled 1 x Carrot peeled and sliced Assorted mushrooms (the more variety the better) 2 x Cloves crushed garlic 1 x Bottle white wine 3x tbls single cream Frozen puff pastry Cover peeled onions with white wine and cook until very soft, add more wine as necessary. Defrost pastry and line a greased pie dish, remember to keep enough pastry for the top. Brown the chicken cubes and remove from pan. Soften carrots in the microwave. Gently fry mushrooms and garlic until cooked, add the rest of the ingredients to the mushrooms, mix 1 tbls plain flour into the pan then add a glass of white wine and stir until it thickens. Once this is finished stir in the cream and transfer to the pie dish and cover with the remaining pastry pressing the edges with a fork to ensure a good seal. Finally make 2 small vent holes in the top of the pie, brush with milk and cook at 200c until the pastry is golden brown, about 30 mins.

Stuffed mushrooms
16 Plain mushrooms 1 x Leek 1 x Pear 2 x Sausages with the skin removed 4-5 x Sage leaves chopped ( salvia) Hollow out all mushrooms. Peel and dice pear. Finely chop leek Break up sausage meat and gently fry all ingredients together making sure that there are no lumps of sausage meat. Stuff 8 mushrooms with mixture, drizzle with oil and bake at 180c for about 15-20 mins. 4 x Rashers of bacon chopped 5 x Shallots chopped 1 x Clove crushed garlic 2 x tbls Cream cheese Parmesan to finish Gently fry bacon, shallots and garlic, when cooked add cream cheese and stuff 8 mushrooms. Finish with parmesan and bake at 180c for about 15-20 mins.