Chicken pie

Directions

1. Mix all the filling ingredients together in a bowl and set aside.

2. Sift the flour and salt into a bowl, add the diced butter and rub into the flour with your fingertips until the mixture resembles fine crumbs. Gradually work in the milk until the dough is smooth and soft.

3. Divide the dough into four equal-sized pieces. Taking each piece in turn, set on a floured work surface and roll out to 25cm in diameter. Transfer each round of dough onto a greased baking tray then place in an oven pre-heated to 180°C and bake for about 20 minutes, or until lightly coloured and cooked through. Remove from the oven and set aside until cold.

4. Arrange the first circle of pastry onto a serving dish and top with 1/3 of the filling mixture. Sit a second circle of dough over the top then repeat the layering process, finishing with a final round of dough.

5. Cover with a thin layer of thick mayonnaise then set aside in the refrigerator to chill until it’s time to serve.

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