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1
To make the pastry, sift flour, cornflour and custard powder together with the baking powder, rub in softened butter.
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2
Make a well in the centre, add egg yolk and enough water to mix to a firm dough, knead lightly.
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3
Cover and refrigerate while you prepare the pie filling.
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4
Turn oven on to 190 degrees C/375 degrees F.
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5
To make the chicken pie filling, boil potatoes until just ready, you dont want them too soft.
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6
Oil large pan with extra virgin olive oil and a dob of butter, gently cook up the onion, carrot and celery until softened.
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7
Add chopped chicken and herbs then the cooked potatoes, corn, shallots and seasoning.
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8
Gently mix together.
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9
Add water to the stock and cornflour, mix together then stir into the pie filling, let thicken.
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10
Turn off the heat.
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11
You also dont want the pie too soggy, the liquid just binds the ingredients together.
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12
Retrieve pastry from the fridge and cut into two halves.
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13
Roll out the first half of pastry onto floured surface.
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14
Roll it large enough to cover the greased pie plate with a little over hang around the edge.
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15
Fill the pie with the cooked filling.
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16
Brush egg white around the rim of the pastry.
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17
Roll out second half of pastry and cover over the pie, press edges together firmly and trim.
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18
Any spare bits of pastry can be rolled out and shaped to decorate your pie.
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19
Brush top of pie with egg white and sprinkle with sesame seeds.
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20
Cut an X in the top of the pie to allow steam to escape while cooking.
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21
Bake in moderately hot oven 25-35 mins until golden brown, serve immediately.
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22
Any leftovers are great for a warm lunch the next day.
