Ingredients

Chicken boneless ½ kg cut into 1 inch cubes

Butter 2 ½ ounces
Chopped onion 2 tbsp
Mushrooms sliced 4
Sweet corn 2 tbsp
Eggs 2 hard boiled chopped
Egg 1 beaten for glazed
Boiled rice 1 cup
Lemon juice 2 tbsp
Dill finely chopped 2 tbsp
Coriander leaves 2 tbsp chopped
Salt 1 tsp
Black pepper 1 tsp
Mustard paste 1 tsp
Wooster sauce 1 tbsp
Ketchup 1 tbsp
Chili garlic sauce 2 tbsp
Cream ¼ cup
Puff pastry ½ kg

Method

Heat butter in a pan, fry chopped onion till light pink, add chicken, sauté for 5 minutes, add mushrooms and corn with salt, pepper, mustard, Wooster sauce, ketchup, chili garlic sauce, lemon juice, finely chopped dill, coriander leaves, mix well and remove, add in chopped boiled eggs, mix boiled rice and cream in a small bowl, roll out the puff pastry to a rectangular, place on a greased tray, spread the half rice mixture on to the pastry, leaving a 3 cm border all the way around, top with chicken mixture, finish with the remaining rice. Roll out the 2nd puff pastry, place over the filling, seal edges together, brush with beaten egg, bake on 200 degree C for 30 minutes.