Pastry first as it needs 15 minutes to chill in the fridge. Put 100g of flour and 55g of cold, cubed butter in a bowl with a pinch of salt and rub to make the texture and feel of breadcrumbs. Add ice cold water a tablespoon at a time and mix with a knife until combined. Wrap in clingfilm and pop in the fridge whilst you make the flling.
For the filling: Heat a tablespoon of oil in a saucepan and add chopped onion and garlic. Then add chopped bacon and chicken breast and fry a little longer. Add about half a litre of stock and let it bubble away for a couple of minutes. Add a large potato that has been diced into 1cm cubes. In a separate little bowl, miz 2 teaspoons of cornflour with a little water and add to the mixture to thicken. Season with black pepper (you won't need any salt as the stock and bacon will be salty enough). Turn it down to a simmer while the pastry cooks in the oven.
Roll out the pastry to about the thickness of a pound coin. We baked the pastry on a baking sheet but if you want to pour the mixture into an ovenproof dish and cover with the pastry - you can! The oastry takes around 20 minutes in a 180deg pre-heated oven.
Serve! We had peas and roasted parsnips with ours.
Delicious!
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