500-750 grams of Chicken, skinned, washed and chopped into bitesize pieces
Around 500mls of Mushroom Sauce
1 Cup of Peas
2 Packets of Ready Made Pastry/2 Cups of Harina Pan(Yellow Variety) OR Plain Flour OR Other flours(e.g Rice flour etc), to make your own pastry if you wish to, or if a gluten free pastry is unavailable.
Upto 250 grams of Margarine and 150 grams of vegetable fat such as Trex, or Lard
Salt and Black Pepper to taste
A Small Bunch of Sage and 1 Teaspoon of Marjoram
Chop an onion into slices,crush the garlic and add the bay leaf to a pan and leave to gently fry. Add the mince after a few minutes, and season lightly, with the salt, pepper and thyme. Once it is cooked add the sauce and turn off from the heat.
Make the gluten free pastry, if you cannot eat wheat. You do this by combining the harina pan, lard and margarine, and rubbing them together until crumbly. Add the eggs. Add upto a cup of warm water and combine to make a soft and pliable dough. For the wheat pastry, simply replace the harina pan, and warm water with plain flour and COLD WATER.
Get a large pie dish and butter it and place greaseproof paper inside, lining the dish. Roll out some of the pastry so that is has a larger circumference than the dish, and place the pastry inside, gently pushing the pastry until it lines the dish. Pour the meat into the pastry, and make the pastry topping, by rolling out the pastry out-enough to cover the contents of the pie.Pinch the edges together, and then, run the knife along the outside of the dish. Trim away all excess pastry. Bake on 160 degrees, for 20 minutes or until golden and crisp.Serve with boiled/mashed potatoes, and green beans or carrots. You can make individual pies from the ingredients if you wish. Enjoy!! Feel free to make the pie into smaller and individual pies.