- Make the pastry. (click here for instruction on the pastry)
- Preheat the oven to 200ºC fan oven/220ºC/gas 7.
- Heat the butter in a large frying pan. Add the mushrooms and fry for 2 minutes, Season well.
- Add the double cream and bring to the boil.
- Add the chicken and parsley and simmer gently for 4 – 5 minutes.
- Pour into a pie dish or casserole. Cut the pate into 3 cm chunks and spread over the top.
- Roll out the pastry to 4mm thick and place over the casserole. Trim and pinch the edges. Brush with the beaten egg.
- Bake in the oven for 35 minutes.