4 Possum Thighs cubed
One Leek cleaned, trimmed,halved and sliced
250g Button mushrooms sliced
One glass dry white wine
1 Chicken stock cube
9-10inch Pie dish
One packet Puff pastry
Mild Olive oil to fry
Fry the possum thighs till golden.
Add the vegetables to the pan and fry with the Possum for one minute.
Add the wine to the pan and disolve the chicken stock cube.
Reduce the liquid till a small amount of thick liquid remains.
Stir in the cream and reduce until thick again.
Roll the pastry and line the bottom and sides.
Pour the possum mixture into the pie dish and top with another sheet of rolled pastry.
Bake in oven at 220c for 30 minutes till pastry is golden and risen.
If you can't catch the possum, I suppose you can substitute chicken thighs or breasts if you really have to.
Serve with scalloped potatoes and the rest of the bottle of wine.