300g ready-made puff pastry (available at major supermarkets)
1 potato, boiled in salt water until soft, and diced
60g carrot, diced
6 button mushrooms, diced
70g onion, sliced
1 tbsp oil
1 tbsp butter
20g plain flour
2 hardboiled eggs, cut into halves
½ tsp salt or to taste
1 tsp pepper
¾ tsp concentrated chicken stock
½ cup water
1 egg, lightly beaten with a pinch of salt added
[To prepare the filling]
Heat oil and butter in a non-stick saucepan. Fry onion until fragrant, then add in flour. Stir-fry briskly for 20-30 seconds. Add chicken, carrot, mushrooms, potato and seasoning. Bring to the boil. Reduce the heat and simmer until the gravy thickens. Dish out and set aside to cool.
Roll out the puff pastry to 3mm thick. Cut into squares big enough to cover your ramekin or oven-proof pie dishes.
Spoon some prepared filling and half a hardboiled egg into each ramekin or pie dish. Place a piece of cut out pastry over and make a slight slit on top of the pastry (to allow steam to escape during baking). Glaze pastry with beaten egg.
Bake in a preheated oven at 200°C until golden brown for 25-30 minutes. Remove and serve immediately.