date:Sep 24, 2013
g to partially enclose, leaving the centre of the pie open. Repeat with remaining pastry and chicken mixture to make a second pie. Brush the pastry edges with egg.
Bake for 30-35 minutes or until the pastry is golden and cooked through. Set aside on the tray for 5 minutes to cool slightly. Top with rosemary and serve with sour cream or creme fraiche.