1. Put the porcini mushrooms into a bowl, cover with hot water and leave to soak for 20 minutes.

2. Heat the olive oil in a large frying pan, add the chicken and fry for 2-3 minutes until beginning to brown. Lift the chicken out with a slotted spoon.

3. Add the onions to the pan and cook over a medium heat for 10 minutes until soft and golden, add the garlic and cook for 1 minute more.

4. Drain the porcini, reserving the liquid and roughly chop. Add to the pan, along with the chicken and pour in the wine and 100ml of the porcini soaking liquid. Add the chorizo and rosemary and simmer until the liquid has almost completely evaporated. Season and allow to cool.

5. Heat the oven to 180C/350F/gas mark4. Take the pastry and roll one portion so that a round can be cut with a diameter of 30cm. Transfer the disc of pastry to a baking sheet, brush the edges with a little water. Spoon over the filling, mounding it in the middle but leaving a border of about 2.5cm.

6. Roll out the rest of the pastry and cut another circle. Carefully lift this second circle of pastry with a rolling pin and place it over the filling. Press the edges together and crimp. Brush the top with egg glaze and lightly score the top to make a criss-cross pattern. Bake the pie for 40 minutes until the pastry is golden.

7. Serve hot of cold with salad.