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55 g butter, cubed
1 small onion, diced
5 ml crushed garlic
30 ml fresh parsley, roughly chopped
45 g flour
15 ml fresh thyme
2 carrots, sliced
1 stalk celery, chopped
Salt & freshly ground black pepper to taste
250 ml LANCEWOOD Sauce Delight™ Pepper Sauce
250 ml chicken stock
450 g cooked chicken, shredded
150 g peas
2 sheets puff pastry
1 egg, beaten for egg wash
Using a frying pan, add the butter, onion, garlic, parsley, flour, thyme, carrots, celery and seasoning and fry for 10 – 15 minutes. Add the pepper sauce and chicken stock and simmer for 10 minutes. Remove from the heat. Add the chicken and peas and mix together. Line a greased pie dish with puff pastry. Add the chicken filling. Top the pie with more puff pastry and crimp the trimmed pastry edge using a fork. Slice a slit in the centre of the pie and brush with egg wash. Bake for 30 – 40 minutes until pastry has cooked through and golden.
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