28 years ago, just before my son Kit was born, I went to a restaurant on the beach in Penang, Malaysia, called Hollywood. It was kind of an old-worlde sort of place, casual yet formal, serving old-fashioned food. It has since closed down, but over the years, we went back whenever we visited the island for the chicken pie.
Here’s my version:
1 tbsp vegetable oil
3 skinless boneless chicken breasts, diced
2 potatoes, peeled and diced
1 carrot, peeled and diced
1 small cup sweetcorn
1 small cup frozen peas
1 onion, chopped
1 cup mushrooms
2 tbsp plain flour
400ml chicken stock
500g pack fresh puff pastry, or frozen and defrosted
2 hardboiled eggs, peeled and halved
1 egg, to glaze
Preheat oven to 200degrees.
Put enough water in a pan to cover the diced chicken, potatoes and carrots. Cook for 15 minutes, until the chicken is done. Add the frozen peas and sweetcorn and cook for a further 5 minutes.
In the meantime, sauté the mushrooms lightly in butter. Set aside. Add more butter and sauté the onion. Stir in the flour. Slowly add the milk chicken stock and thyme.
Combine all ingredients, including the hard boiled eggs, together. Already looking good!
Line a pie dish with the pastry. Scoop the chicken mixture into the dish. Top with more pastry. Puncture holes on the top to let the steam escape. Glaze with egg.
Bake until golden brown.