Torta Tat-Tigieg – Chicken Pie

Step 1: Preheated oven at 400 degrees F.

Step 2: Heat oil in frying pan on medium heat.

Step 3: Salt and pepper the chicken and cook on all sides for 5-8 minutes.

Step 4: Remove the chicken to a plate and cut it in small bite sizes.

Step 5: Add bacon to the pan, fry for 5 minutes until it becomes crispy.

Step 6: Add the onion, mushrooms and thyme and cook for another 3-5 minutes until the onion softens.

Step 7: Remove pan from heat and add in the wine, cook for a few minutes until it reduces a bit.

Step 8: Add the flour and continue cooking for 1 minute stirring constantly until it thickens.

Step 9: Take the pan from the heat add the broth a bit at a time, always stirring, then add the milk and finally add the chicken broth. Now add back in the chicken.

Step 10: Put the frying pan back on the burner again and allow for thorough cooking for 30 more minutes - always at moderate temperatures, to allow sauce to thicken and heat through again.

Step 11: Pour the mixture directly into a Pyrex glass or enamel pan with a little wide rim around the neck (size about 9 X 13 inch pan) and leave to cool.

Step 12: Spread some olive oil at the bottom of a separate dish.

Step 13: Spread half of the puff pastry to cover dish bottom, fill pastry with filling and cover with rest of puff pastry. Coat top of puff pastry with beaten egg, and make small holes on the surface with a fork, this will allow air to escape from the filling whilst baking.

Step 14: Bake for around 30 mins till pastry browns.