Puff Pastry Chicken Pie

In a pan add some Vegetable Oil (as needed) and stir fry the Onion (1), Green Bell Pepper (1/4), Red Chili Pepper (1/4), Orange Bell Pepper (1/4), Garlic (2 cloves) and Leek (1/2). Leave to cook for about 10 minutes or until the vegetables are halfway cooked but still have some crunch.

Add the Chicken (1.8 lb), Canned Tomatoes (1 3/4 cups), Paprika (1 Tbsp), Cayenne Pepper (as needed), Worcestershire Sauce (2 Tbsp), Salt (1 tsp), Ground Black Pepper (as needed), Chicken Stock (2 cups), Garlic Powder (1 Tbsp), Tomato Paste (1 Tbsp).

Add Fresh Parsley (to taste). Leave to cook for about 10 minutes. The meat should not be dry but nor should it be watery or else it will make the dough soggy.

Once the meat is ready, set aside to cool.

Preheat oven to 200 degrees C (400 degrees F).

In the meantime, roll out the Puff Pastry (1.1 lb). 500 grams will give you a pie of 42 by 32 cm, if you divide the dough into two halves, one for the base and one for the lid.

Place the base (one sheet of dough) over a baking tray lined with parchment paper.

Next, spread the chicken and vegetables evenly over the sheet of dough.

Add the Cheddar Cheese (2 cups), spreading it evenly over the chicken.

Place the other sheet of dough on top. Turn over the sides as in the picture.

With a fork, prick all over the centre of the pie.

Beat a Free Range Egg (1) and brush the egg wash all over the surface of the pie.

Place in a preheated oven at 200 or 220 degrees C (400 or 425 degrees F) for 20 to 25 minutes or until the top of the pie is golden brown.

Remove from the oven and leave to cool over a rack.

Serve and enjoy!