Method
Make it happen
- 01
Rub the butter into the flour and salt, leaving a few pea-sized pieces. Add cold water gradually to bring the dough together. Roll into a rectangle, fold in thirds twice and chill for 30 minutes to make a quick rough-puff pastry.
- 02
Roll pastry to 4 mm thick, large enough to cover a 24 cm pie dish.
- 03
Roast squash with half the oil at 190°C fan for 20 minutes until almost tender. Meanwhile brown chicken and onion in the rest of the oil.
- 04
Sprinkle over flour and paprika, gradually add stock and cook until chicken is done and gravy thickens. Stir in roast squash and parsley and cool.
- 05
Heat the oven to 190°C fan. Transfer the filling to a 24 cm pie dish and let it cool enough that it will not melt the pastry. Lay on the rolled pastry, press around the rim and cut two small steam holes.
- 06
Bake for 35 minutes until the homemade pastry is puffed, deeply golden and cooked through. Rest 10 minutes before serving.