Chicken Puff Pastry Pie

Ingredients

Puff Pastry

• 360 gr plain flour, mixed with 1tsp salt, sifted, + 60 gr butter
• 8 � 10 TBS cold water, mixed with 1 tsp lime juice
• 180 gr pastry margarine
• 1 beaten egg, mixed with a pinch of salt (for glazing)

Filling

• 300 gr diced chicken meat, mixed with 1/2 tsp cornflour and 1 tsp concentrated chicken stock
• 2 sausages, diced
• 1 cooked potato, diced
• 10 button mushrooms, diced (optional)
• 1 big onion, chopped, + 3 TBS butter/ oil
• salt and pepper to taste
• pinch of nutmeg (optional)
• 2 TBS flour, + 1/2 Cup water

Directions

1. 1. Pastry: Put the sifted flour into a big mixing bowl, Rub in butter, add enough water to mix into a pliable dough.
2. (OR place flour, salt and butter in a food processor and blitz it before gradually adding the water mixture)
3. Knead till smooth. Rest for 15 mins. Roll into oblong shape. Put pastry margarine into 2/3 of dough, fold into 3 layers. Roll again into oblong shape and fold into 3 layers again. Repeat 3 more times ( rest pastry for 15 minutes each time)
4. 2. Filling: Heat up butter/oil in a fruing pan. Sautee chopped onions till fragrant. Add chicken meat and fry till fragrant.
5. Add potato, carrot, button mushrooms (optional), nutmeg powder (optional) and salt and pepper to taste. Dish up. Heat up another 1 TBS oil and fry plain flour till fragrant. Add water to form a thick sauce. Mix in the chicken meat mixture. Dish and leave to cool.
6. 3. Roll the pastry into 3 mm thickness.
7. Roll into a long rectangle, pipe the filling down the middle, and roll it up from the sides to form a roulade.
8. Add filling and cover up with another piece of pastry.
9. Glaze with beaten egg and slit on top to let steam out during baking.
10. Bake in a preheated oven at 200C / 400F till golden brown (about 25 � 30 mins). Remove from oven and ready to serve.