None!

Nutrition	%GDA	Range
Energy Kcal	748
Protein	61.20%
Other Carbohydrate	31.86%
Sugar	3.59%
Fat Saturated	121.29%
Fat Unsaturated	29.39%
Fiber	11.18%
Sodium	21.74%
Salt	22.84%

1. Preheat the oven to 200C/400F/Gas Mark 6. 2. For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place thevery cold butter, cut into small cubes and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. 3. When the cubes of butter have become small pieces and the dough is grainy, gradually add the125ml iced water and mix until it is all incorporated, but don t overwork the dough you should have a marbled effect with the butter without mixing it in completely. 4. Roll the mixture into a 2.5cm/1in-thick rectangle, wrap in cling film and refrigerate for 20 minutes. 5. When the pastry is chilled, flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle. 6. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. 7. Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Rest the pastry in the fridge for at least 20 minutes between turns. Repeat two more times to make four turns. 8. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using. 9. For the pie, heat a large ovenproof frying pan until hot, add the butter and when the butter is foaming, add the finely chopped shallot and finely sliced garlic and fry for a minute. Add the boneless and skinless chicken breasts, cut into 1cm/1/2in thick slices and fry until just coloured. 10. Add the mixed mushrooms of chanterelle and chestnuts (or girolles) cut into quarters, rest left whole and fry over a high heat for 2-3 minutes, or until just softened. Add the Madeira and flamb