A hearty yet delicate, rich and creamy dish. We served it with salad, baked red potatoes and white wine. Tonight's top tip? Place an egg cup under the pastry top to stop it from sinking.
Method: Soften a large onion and a clove or two of finely-chopped garlic in a large pan. Then add some florets of broccoli and cover until steamed. Next, add the chopped bacon (which will cook in the steam so there's no need for pre-frying), 2 small (or 1 large) pots of créme fraiche and lots of sliced chestnut mushrooms.
While this lot is cooking, roll out some puff pastry until it's a good few inches larger than the top of the dish you're going to cook the pie in, and place it over the top. Poke a couple of holes in the top and bake on high heat for 10 minutes, then lower the temperature for a final 8 minutes.
Et voila! Un pâté en croûte fait maison délicieux!