Chicken, herb and vegetable pie

Pastry

150 g	Butter
1 tsp	Salt
50 ml	Water, iced
250 g	Flour
1	Egg
1 tsp	Lemon, juice

Filling

1 Tbsp	Butter
1 Tbsp	Olive oil
2 cloves	Garlic, finely chopped
1	Onion, small, finely diced
1	Carrot, finely diced
2	Courgettes, finely diced
500 g	Chicken thighs, sliced (Main)
1 Tbsp	Fresh parsley
1 Tbsp	Wholegrain mustard
1 Tbsp	Fresh oregano
2 Tbsp	Chicken stock
3 Tbsp	Cream
2 Tbsp	Milk
3 Tbsp	Flour
1	Salt & freshly ground pepper, to season
1	Egg

Directions

1. To make the pastry; sieve the flour and salt together, then rub in the butter until the mixture resembles breadcrumbs.
2. Whisk the egg together with the iced water and lemon juice.
3. Add to the flour mixture then gently mix until it holds together. Knead until smooth, then wrap and refrigerate for at least 1 hour.
4. To make the filling; heat a fry pan, then melt the butter with the olive oil. Add the garlic, onion, carrot and courgettes. Cook gently for 5 minutes, then add the chicken meat.
5. Add the herbs, mustard and flour, then cook for a further 5 minutes. Add the stock, cream and seasoning. Simmer until the mixture has thickened. Remove from the heat and leave to cool.
6. Preheat oven to 220C. Roll the pastry and either line individual tins or make one large pie. Fill with the mixture and whisk together the egg and milk to make an eggwash. Brush the edges of the pastry, then top and repeat. Bake for approximately 25-30 minutes or until golden.