Chicken and potato pie

Ingredients:
1 rolled out puff pastry sheet, approximately 300g
1 tablespoon butter, softened to room temperature
1 egg, beaten
1/4 cup chicken breast, roughly diced
1/2 cup olive oil
1 baby carrot, diced
1 large russet potato, diced
1 brown onion, diced
3 cloves garlic, minced
2 sprigs thyme, leaves only
1 cup cream
¾ cup freshly grated parmesan cheese
2 tablespoon truffle oil (optional)
Salt and pepper to taste
150g mixed salad


Method:
1. In a pan with half the olive oil, fry the diced onion and potatoes until the onion turns soft and translucent.

2. Add the carrot and garlic and continue frying until the potatoes are tender. Set aside.

3. In the same pan, heat the remaining olive oil and fry the chicken pieces until cooked through (about 2 minutes), stirring occasionally.

4. Add the cooked vegetables, thyme leaves, cream and parmesan cheese.

5. Simmer until thickened and season to taste with salt and pepper.

6. Allow the filling to cool slightly while preparing the puff pastry.

7. Using 4 small tart moulds as a guide, cut 8 circles from the puff pastry (4 significantly larger than the other 4 to line the moulds as a base).

8. Brush the inside on each mould with the softened butter to ensure the pastry do not stick during cooking.

9. Line the bottom of each tart mould with the larger puff pastry ring, slightly stretching them to ensure that there will be some excess hanging out.

10. Fill the moulds with the chicken and potato filling (you can add the truffle oil at this point if using).

11. Cover the pie with the smaller puff pastry ring, using the bottom excess to form a seal (by folding and pinching the top and bottom pastry together).

12. Repeat until all 4 pies are done.

13. Brush the top of each pie with some beaten egg and bake in a 200ْ C preheated oven for 20 minutes, or until the pastry turns golden brown.

14. Overturn the moulds to remove the pies and serve with a handful of mixed salad.