Chicken And Potato Pie - cooking recipe

Ingredients

Pastry
12 ounces plain flour, plus
extra plain flour, for dusting
1/4 teaspoon salt
6 ounces butter, diced,plus
extra butter, for greasing
6 tablespoons cold water (about)
milk, for brushing on top
Filling
250 ml chicken stock (9 fl. oz)
25 ounces boneless skinless chicken breasts, cut into bite sized chunks
3 1/2 ounces peeled potatoes, roughly chopped
1 egg, beaten
2 3/4 ounces toasted hazelnuts, ground
2 3/4 ounces cheddar cheese, grated
2 spring onions, chopped
1 tablespoon chopped fresh sage
salt & freshly ground black pepper

Preparation

sift together the flour and salt into a bowl.
Rub in the butter until the mixture resembles breadcrumbs.
Gradually stir in enough of the cold water to make a pliable dough.
Knead lightly, cover with plastic wrap and refrigerate for 1 hour.
Meanwhile, to make filling, bring the stock to a boil in a saucepan, reduce heat and add the chicken and potatoes and simmer for 30 minutes.
Remove from the heat, cool for 25 minutes, then drain off the liquid and transfer the chicken and potatoes to a bowl.
Stir in the remaining ingredients.
Preheat oven to 375*F.
Grease a 9 inch pie tin.
Remove the dough from the fridge and on a floured work surface, roll out half the pastry to a thickness of 1/4 inch and use to line the tin.
Spoon in the filling.
Roll out the remaining pastry and use to make a lid.
Brush the edge of the bottom crust with water and cover with the lid, trimming the edges.
Cut two slits in the top to vent.
Add decorative shapes made from the dough trimmings if you wish.
Brush with milk and bake for 45 minutes.
Serve with a selection of freshly cooked vegetables.