- 1 packet 375g of frozen pastry
- 2 tablespoon butter
- 600g de-boned chicken
- 2 carrots
- 2 potatoes
- 2 cups green peas
- 4 tablespoons flour
- Milk
- Salt and pepper to taste
- 1 egg for egg wash
INSTRUCTION
- Cut the chicken into cubes. Chop onion, peel potatoes and carrots and dice
- Heat the butter and brown the onions. Sautee the diced chicken, then add diced vegetables and peas. Add water or milk just to cover the chicken and bring to boil.
- Add a little water to the flour to make a paste and add to the pan, stirring at all times till the stew thickens.
- Season with salt and pepper to taste and set aside.
- Pre-heat oven to 200 degree C. Roll out pastry to 1/2cm thick.Cut rounds to fit individual foil pans with about 1cm over hung. Using a slotted spoon, fill fill pans with chicken filing. Top up with liquid.
- Cut more round to fit exactly the top of the foil pan. Cover pans with these rounds and seals the edges with a fork. Brush the top with beaten egg to glaze. Bake for 20 to 30mins or till golden brown.
