Chicken & Mustard Pie Recipe Ingredients: Pinch of Salt 200g Cold Butter, cubed Pepper to season 1 Egg Yolk, beaten with a tbsp water 2 c High Grade Flour 4 c Shredded Cooked Chicken 3/4 c (150g) Sour Cream 1/2 c Parsley, finely chopped 2 tbsp Wholegrain Mustard 1 tsp Sesame Seeds 1/4 c Chives, finely chopped

Directions:
To make the pastry, place the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs.

Add enough water to make a dough. Wrap and chill for 1 hour.

Preheat the oven to 200°C. Divide the pastry in half and roll into two 30cm rounds about 3mm thick.

Place one round on a baking paper-lined oven tray.

To make the filling, mix together the chicken, sour cream, herbs, mustard and seasoning.

Pile into the centre of the pastry.

Brush around the edges with egg wash made from 1 egg yolk beaten with 1 tbsp water

Place the remaining sheet on top and pinch the edges together. Use a knife to make a few steam holes.

To glaze, brush again with the egg wash and sprinkle with sesame seeds.

Bake for 20-25 minutes, until golden.

Cut into wedges to serve.
Serves 6-8