£5 Crispy Lemon Pepper Chicken Thighs with Leek & Mushroom Pie

For the pastry:

1. Preheat the oven to 230℃.

2. Unroll the puff pastry and place flat on a baking paper-lined oven tray. Score a rectangle halfway through the pastry, 2cm from the edge of the sheet - this will create the pie lid. Place into the oven to bake for 15 minutes, or until golden brown and risen.

3. Remove from the oven when cooked and allow to cool.

For the chicken:

1. Zest and juice the lemon straight into a large roasting tray, then add the mustard, garlic, pepper and salt. Mix everything well together to form a loose paste. 

2. Score the chicken thighs to the bone through the skin and place on the roasting tray, skin-side up. Make sure that their flesh is covered in the paste - do not get any on the skin. Season the skin with a pinch of salt and pepper only, then bang in the oven and roast for 10 minutes.

3. After 10 minutes, add 200ml of hot water to the tray, set the oven to grill at 275℃  and continue to cook for a further 10-15 minutes.

For the pie filling:

1. Heat the oil in a large casserole pan over a high heat. When hot, add the leek, garlic and a large pinch of salt and pepper. Cook, stirring occasionally, for 5 minutes, until starting to soften.

2. Tip in the mushrooms and continue to cook for 5 minutes. Pour in the soup and mustard, stir well and then simmer for 10 minutes, until reduced by ⅓. Taste and adjust the seasoning.

To serve:

1. Gently lift the centre rectangle “lid” of pastry from the baked sheet and tip in the pie filling. Replace the lid.

2. Remove the thighs from the roasting tray and plate up. Stir the juices in the tray and let down with a little hot water to get a thin gravy before portioning up the pie. 

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