DECADENT CHICKEN PIE

SERVES 4-6 PREPARATION: 20 MINUTES COOKING: 60 MINUTES

FILLING

➧ 15ml (1T) olive oil

➧ 15ml (1T) butter

➧ 1 onion, chopped

➧ 4 spring onions, chopped

➧ 2-4 garlic cloves, chopped

➧ 1 bay leaf

➧ 5ml (1t) dried thyme

➧ 15ml (1T) flour

➧ 250ml (1c) cream

➧ 1 chicken, cooked, deboned and pulled

➧ a pinch of ground cloves

➧ grated zest of 1 lemon (optional)

➧ salt and freshly ground pepper

PIE

➧ 500g store-bought puff pastry

➧ 1 egg yolk, mixed with 15ml (1T) water

Line the bottom of an air fryer cake mould or an ovenproof dish that fits into the air fryer with baking paper. Grease well with nonstick spray.

1 Filling Heat the oil and butter in a saucepan or pot and fry the onion until soft. Add the spring onions, garlic, bay leaf and thyme and fry over medium heat until fragrant.

2 Sprinkle the flour over and stir through. Add the cream, then stir continuously until the sauce starts to thicken.

3 Remove from the heat and remove the bay leaf. Mix in the chicken, cloves and lemon zest (if using). Season with the salt and pepper. Remove the filling from the pot or saucepan and set aside to cool.

4 Pie Preheat the air fryer for 2-3 minutes to 180°C. Line the cake mould or ovenproof dish with the puff pastry. Add the filling and cover with more pastry. Seal the edges securely.

5 Brush the top of the pie with the egg yolk mixture, then cut a slit in the middle of the pie crust. Bake for 30 minutes in the air fryer.

6 Carefully remove the pie from the mould or dish and return it to the air fryer as is.

7 Turn the heat up to 200°C and bake for another 10 minutes or until the crust is golden brown and cooked.