1 BBQ chicken, PASTRY 2 cups SR Flour, 125g butter, chopped, 1 egg, 2-3 tablespoons water, FILLING 30g butter, 1 medium onion, 1 can of cream of chicken soup, 1 tbsp milk or cream.
1. Remove meat from chicken bones. Shred meat finely.
2. Process flour and butter in food processor until fine and crumbly. Add egg and almost all the liquid, process until mixture just comes together. Turn onto a lightly floured surface, Knead until smooth. Cover with plastic, wrap, refrigerate for 20 mins.
3. Preheat oven to moderate 180oC. Heat butter in pan, add onion. Cook for 3 mins. Add chicken, soup, and cream. Bring to boil, reduce heat, simmer for 10 minutes. Remove from heat, cool slightly.
4. Divide pastry in two. Roll half pasty between two sheets of plastic wrap, large enough to cover base and sides of 23cm pie dish. Spoon chicken mixture into a pastry-lined dish.
5. Roll out remaining pastry large enough to cover top of pie. trim edges with sharp knife. Roll remaining pastry into two long ropes, twist together. Brush pie with a little milk. Place pastry rope around rim of pie. Bake 45mins.
ALTERNATIVES:Â add whatever veges you want.
