Ingredients:
For short crust
pastry:
6
ounce- Butter
8
ounce- Flour
¼
tsp. Salt
1-
Egg yolk
For filling:
3
cups- Boiled and shredded chicken
½
cup- Peas, boiled
½
cup- Potatoes, diced and boiled
½
cup- Carrots, diced and boiled
1
tsp. Black pepper powder
2
tbsp. Flour
3
ounce- Butter
2
cups- Milk
1
½ cup- Chicken Stock
1-
Egg, beaten for brushing
½
tsp. Salt
1.
In a bowl beat butter for 2 minutes.
2.
Add egg yolk, salt, and flour.
3.
Slightly mix the ingredients together and knead lightly to form a dough.
Chill
for 45 minutes and use accordingly.
4.
In a pan melt butter and flour. Stir well.
5.
Add salt, black pepper powder, milk and chicken stock.
6.
Cook and stir till mixture thickens.
7.
Add in chicken and boiled vegetables, mix well.
8.
Pour filling in a greased oven dish.
9.
Roll pastry according to the size of the dish and spread it on top.
10.
Brush lavishly with beaten egg on top.
11. Then make a few small incisions on the
top for the steam to escape.
12.
Bake on 180 degree C for 20 minutes or till the top turns golden brown in color.