Ingredients

Puff Pastry ½ kg, Chicken Breast ½ kg, Salt to taste, Garlic Paste 1 tsp, White pepper powder 1 tsp, Potatoes (medium) 5 – 6, Stalk onions 3 – 4, Parsley 2 tbsp, Egg Yolks 2, Fresh Cream 1 cup, Milk ½ cup, Butter or Margarine 3 tbsp, Harpal Cooking Oil 4 tbsp.

Directions

Peel and slice the potatoes, wash the chicken and cut into stripes, finely chop stalk onions and parsley. Over low heat melt the butter or margarine in a pan, add the potatoes and cook until tender. Mash the potatoes. Add a pinch of salt, chopped parsley and milk to the potatoes. In a pan heat Harpal Cooling Oil for 2 – 3 minutes, add garlic and green onions and cook for a further 2 – 3 minutes. Add chicken, salt and white pepper and fry over high heat for 3 – 4 minutes. Roll puff pastry to half-inch thickness and set in a baking tray or pie dish. Bake in a pre-heated oven for 15 – 20 minutes at 200 degrees centigrade. Arrange mashed potatoes around the edges and chicken stuffing on the inner side of the mashed potato edges, leaving the center empty. Brush the beaten egg yolk on top. Bake for a further 10 – 15 minutes at 180 degrees centigrade. Pour the cream in a pan and cook till it simmers. Remove the pastry from the oven and pour the cream in the centre of the dish. Place the dish back in the oven till its fully baked.