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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.
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