Chicken and vegetable pie.

Pastry.

120z  350g SR Flour.

3oz 75g margarine.

3oz 75g white fat.

pinch salt.

Water to bind.

Filling.

1/2 tsp vegetable oil.

3 Chicken breast fillets.

2oz 50g peas.

2oz 50g sweetcorn.

1 large carrot chopped or grated.

1 courgette washed and grated.

Orange pepper (optional.)

2 chicken stock cubes.

1/4 tsp garlic granules.

1/2 tsp dried herbs.

1/4 pint water.

little water for sealing.

Little milk for glaze.

!. Rub flour, white fat, margarine and salt until it looks like breadcrumbs. Add water little at time until mixture comes together. place in fridge while making filling.

2. Chop chicken fillets into small pieces. Heat oil in saucepan, add chicken cook through.

3. Place stock cubes in measuring jug with water stir until dissolved, add to chicken. Add peas, sweetcorn, carrot, courgette, garlic and dried herbs, bring to gentle boil for 5 minutes.

4. Using half of the pastry roll out 1/2 inch thickness, place over greased oven proof dish trim to fit. roll out the remaining pastry ready to place on top,  add filling, Brush the edge of pastry with water, place ready rolled pastry top on top, press edges to seal. Make two small slits in the top and galze with milk.

5. Place in oven at 180c, 350f gas mark 4 for 3/4 hour until golden brown.

Serve and enjoy.

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