Flaky Pastry Truffle Mushroom Pie with Chorizo

• Pop onto a large baking tray.
• Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until tender, 25-30 mins. Turn halfway through.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the shallot and chorizo and cook until browned, 3-4 mins.
• Add the mushrooms and season with salt and pepper. Fry until browned, 5-6 mins, stirring occasionally. 
• Stir in the garlic and fry until fragrant, 30 secs.

• Stir in the creme fraiche, stock and 50ml water (per 2P).
• Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
• Once thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
• Stir through the truffle zest and cheese until fully combined, then remove from the heat.
• Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

• Once cooked, transfer the filling to an appropriately-sized ovenproof dish. 
• Cover with the pastry, pressing it over the side of the dish or just sitting it on top. Trim off any excess. Make a small hole in the middle to allow steam to escape.
• Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. 
• Once the carrots have roasted for about 10 mins, move to the middle shelf and bake the pie on the top shelf until golden brown, 15-20 mins. 

TIP: Brush the pastry with a little milk if you have some.