2 carrots (finely diced)2 potatoes (finely diced)500g chicken fillet (cubed)125ml water mixed with 2 tablespoon chicken stock powder½ cup mayonnaise1 tablespoon Oil4 Spring Onions (chopped)1 tablespoon crushed garlic1 teaspoon ground green chilliesSalt & pepper (to taste)2 tablespoon cake flour1 x 400g roll readymade puff pastryBeaten egg (for brushing)Dried mixed herbs
1. Preheat oven to 180degC.2. Heat a pan with oil.3. Add chicken, pinch salt & pepper, garlic, chillies and seal chicken.4. Add in diced carrots, potato and spring onions with the water + stock and simmer covered until the vegetables are tender and the chicken is cooked.5. Remove from the heat and allow to cool.6. Once cooled mix in the flour, then the mayonnaise.7. Unroll puff pastry on lightly floured surface.8. Roll out till half of thickness.9. Place half of pastry in pie dish, press down.10. Spoon in chicken filling.11. Place remainder pastry over & seal.12. Make a small incision on the top of the pie to allow the steam to escape.13. Brush with egg and sprinkle herbs.14. Bake in preheated oven for 35-45minutes or until the pastry is golden brown and flaky.15. Allow to cool for few minutes before serving. Note: I plaited pastry this time, but filling started to leak out whilst baking. Better to conceal filling fully.