I work in ...


Content is being adapted
based on your type of business


For the filling:

For the pastry:

For the pie:

  • Egg 1 pc
  1. For the filling:

    • Peel and dice the onion.
    • Heat the oil then add the onions.
    • Cook for 4-5 min. then add the chicken and allow to seal.
    • Pour in the water and stir in the KNORR Professional Chicken Jelly Bouillon.
    • Bring to the boil then reduce the heat and simmer for 30 min.
    • Add the COLMAN'S Sage & Onion Stuffing Mix to the chicken and remove from the heat.
    • Chill until needed.
  2. For the pastry:

    • Rub the MEADOWLAND Professional and flour together then add in the water and egg.
    • Mix to form a dough then lightly kneed into a ball.
    • Cover with cling film and chill for 30 min.
  3. For the pie:

    • Preheat the oven 170°C.
    • Roll out the pastry then line a pie dish.
    • Spoon in the filling and gently press into the edges.
    • Brush the edges with egg wash then roll out a lid and cover the pie.
    • Finish with a final brush of egg wash and place into the oven.
    • Bake for 40-45 min. or until golden.
    • Remove from the oven and allow to cool slightly before slicing or serve cold with pickle and salad.

Sign up now to see the videos!

Create account

Never stop learning with UFS Academy

  • Learn from other chefs
  • 2 minute videos
  • No ads
  • Master new skills!