Step 1

Place water and stock paste into mixing bowl. Insert simmering basket and weigh chicken into it then cook 10 min/Varoma/speed 2.

Step 2

Stir chicken to ensure even cooking and cook 3-5 min/Varoma/speed 2, until chicken is cooked through.

Step 3

Remove simmering basket with aid of spatula and set aside to cool. Strain cooking liquid through a fine-mesh sieve into a jug and set aside. Discard any solids. Rinse and dry mixing bowl.

Step 4

Place cooked chicken into mixing bowl and shred 5 sec//speed 4. Transfer into a bowl and set aside.

Step 5

Place onion and parsley into mixing bowl and chop 3 sec/speed 7.

Step 6

Scrape down sides of mixing bowl with spatula then add butter and cook 3 min/100°C/speed 1.

Step 7

Add flour, milk and 150 g of the reserved cooking liquid and cook 5 min/90°C/speed 4 or until thickened.

Step 8

Add salt, pepper and reserved chicken and combine 1 min//speed 1. Set aside to cool (approx. 10 minutes). Continue preparing pastry discs.

Step 9

Preheat oven to 180°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Step 10

Using a round cookie cutter (8 cm), cut out discs from pastry sheets (approx. 40). Lightly brush 20 of the discs with egg wash.

Step 11

Place 3 teaspoons of the cooled chicken mixture into the centre of remaining discs, top with an egg-washed disc (egg-washed side facing down) and using a fork, press edges together to seal (see Tips). Place onto prepared baking trays and brush tops with remaining egg wash. Cut a small slit into the top of each pie and bake for 20-25 minutes (180°C) or until pastry is crisp and golden. Allow to cool slightly before serving.