Ingredients

• Filling

  • 300g chicken breast, finely diced
  • 30g unsalted butter
  • 30g plain flour
  • 300ml whole milk
  • ½ tsp white pepper
  • ¾ tsp fine salt, (adjust to taste)
  • ¼ tsp onion powder
  • ¼ tsp chicken stock powder, (optional)

• Pastry

  • 1 sheet ready rolled puff pastry
  • 1 egg, beaten (for glazing)

Instructions

• Prepare the Chicken

  1. Dice chicken into ~1 cm pieces.
  2. Season lightly with salt.
  3. Fry in a lightly oiled pan over medium heat for 4–5 minutes, just until cooked through.
  4. Remove from heat and let cool completely.

• Make the White Sauce

  1. Melt the butter in a saucepan over medium heat.
  2. Stir in the flour and cook for 1 minute (do not colour).
  3. Gradually whisk in the milk until smooth.
  4. Cook, stirring, until thick and glossy — it should hold soft peaks.
  5. Stir in salt, white pepper, onion powder, and stock powder.

• Add the Chicken

  1. Fold the cooked, cooled chicken into the sauce
  2. Mix thoroughly so every piece is coated.
  3. Transfer to a bowl and cool completely (fridge is ideal — the filling should be cold and very thick).

• Preheat oven

  1. Preheat oven to 200°C fan / 220°C conventional.
  2. Line a tray and place it in the oven to preheat.

• Assemble

  1. Cut puff pastry into 4 rectangles.
  2. Spoon filling onto one half of each rectangle, leaving a 2 cm border.
  3. Lightly egg-wash the edges only.
  4. Fold over, press gently, and crimp with a fork.
  5. Cut 2 small slits on top.
  6. Brush tops with a single coat of egg wash.

• Bake

  1. Carefully transfer bakes onto the hot tray.
  2. Bake for 25–30 minutes, until deep golden brown.
  3. Rest for 5 minutes before eating — the filling will be volcanic.

Notes