Step 1

Place all pastry ingredients, then mix 20 sec/speed 6.

Step 2

Place dough on a lightly floured silicone bread mat or work surface, then shape into a ball. Wrap and place in the fridge for 20 minutes to rest. Clean and dry mixing bowl.

Step 3

Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 4

Add remaining caramelised onion ingredients, then cook 10 min/Varoma//speed . Then cook for a further 10 min/Varoma//speed , without measuring cup. Place caramelised onions in a bowl and set aside.

Step 5

Place 500 g of the water into mixing bowl. Place Varoma dish into position and weigh chicken and sweet potato into it. Sprinkle with thyme leaves, then season with salt and pepper. Secure Varoma lid and steam 10 min/Varoma/speed 1. Stir chicken and sweet potato to ensure even cooking.

Step 6

Weigh mushrooms into Varoma dish, secure Varoma lid and steam for a further 5 min/Varoma/speed 1. Remove Varoma and set aside to cool. Discard water.

Step 7

Place butter, flour, stock paste, cream and remaining 100 g water into mixing bowl, then cook 4 min/90°C/speed 4.

Step 8

Cut chicken into pieces (2-3 cm). Add chicken, sweet potato and mushroom into mixing bowl, then combine 10-15 sec//speed 1 or until combined. Set aside to cool in mixing bowl while rolling pastry.

Step 9

Preheat oven to 200°C.

Step 10

Place dough on a lightly floured piece of baking paper (30 x 40 cm) and roll out into a circle (40 cm and approx. 5 mm thick). Transfer baking paper with pastry onto a large baking tray.

Step 11

Spread caramelised onions onto pastry, leaving a 5 cm border on all sides, then top with chicken mixture.

Step 12

Fold over pastry border, pleating pastry as you fold to create a crust, and garnish filling with extra thyme leaves. Brush pastry border with milk and bake for 25 minutes (200°C) or until pastry is puffed and golden. Leave to cool for 5-10 minutes before serving.