Chicken Pie
600 grams diced chicken (approximately)
1 tablespoon of vegetable oil
1 1/2 cups chicken stock (1 1/2 teaspoons chicken stock powder mixed with boiling water)
2 medium sized brown onions, diced
2 cups frozen diced mixed vegetables (carrot, peas & corn)
1 heaped teaspoon crushed garlic
1/2 teaspoon ground nutmeg
Salt and pepper to taste
2 sheets of frozen puff pastry, defrosted
3 tablespoons of plain flour, mixed with a little water to form a thick paste
1/4 cup (approximately) of full cream
1 egg, beaten
Extra water
In a large saucepan, fry the onion and garlic in the oil until the onion is soft
Add the diced chook, stir around until there's no more pink in the meat
Add the chicken stock, frozen vegetables, nutmeg, a good shake of salt and pepper and mix through
Bring to the boil and reduce until just simmering - cover and let simmer for around 10 minutes
Remove from heat and add the flour and water paste, stir through until the mixture is thickened,
add cream and stir through again
Put the resulting pie guts into a pie dish - any leftovers can be saved for later
(toasted sandwiches, small pies etc)
Wait until cooled - in the meantime line the top edges of the pie dish with slices of puff pastry approximately 3 - 4cm wide, overlapping where necessary and folding into the dish and across the top edge of the dish to the outside (rub a little water on the dish edges to ensure the pastry sticks)
Rub a little more water on the surface of the pastry slices that are sitting on the dish, cut the corners off another piece of puff pastry and place that extra piece on top to make a lid
Fold the slices sitting on the outside lip of the dish across the lid,
folding in "corners" where necessary and forming the entire top
Press all around the edges with a fork to seal, cut 4 x 2cm slices evenly in the lid to allow for venting and then use a pastry brush to brush the beaten egg over the entire surface
Cook in a moderately hot oven for approximately 35 - 40 minutes or until pastry is golden and cooked