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
Brown diced chicken in butter, add onion and soften for 6 minutes.
- 04
Sprinkle over flour, gradually stir in stock and milk and simmer 10 minutes until the chicken is fully cooked and sauce thickens. Stir in sweetcorn and parsley, heat through 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.