Method

• Step 1. To make the pastry, place the flour, salt and butter in a food processor and pulse a few times until the mixture resembles coarse breadcrumbs.

• Step 2. Add the water, 1 tablespoon at a time, and pulse until the dough pulls together. If you have a small food processor you might have to make this in two batches. 

• Step 3. Divide the dough into 2 equal sized portions. Transfer the dough to a work surface, and flatten into a disk. Then gently roll into a 30cm round about 4mm thick, between two sheets of baking paper. Repeat with the other portion.

• Step 4. Carefully transfer one of the rolled out pastry halves into a pie pan, pressing carefully. Chill the pie pan and the pie top in the fridge for about 30 minutes. 

• Step 5. Preheat oven to 200˚C.

• Step 6. To make the filling, dice the chicken in to small cubes, sprinkle with salt and pepper and fry in a pan with olive oil until just browned. Set aside to cool.

• Step 7. In a saucepan, melt the butter and sauté the onions, leek and garlic over medium-low heat for 10 to 15 minutes, until translucent.

• Step 8. Add the flour and the hot chicken stock and simmer for 1 more minute, stirring, until thick, then add the seasonings, wine and cream and cook for a few minutes until it thickens. Set aside to cool.

• Step 9. Roughly chop up the fennel bulb and cook in a large fry pan with a bit of olive oil until it starts to brown. When slightly browned add the rice malt syrup and fry for a few more minutes until sticky. 

• Step 10. Add the cooked chicken and fennel to the onion mixture and mix well. Allow the mixture to cool slightly before assembling. To assemble, fill the pie dish with the cooled filling, then place the pie lid on top. Trim the edges using a sharp knife, pressing to make it stick. Decorate the top with any leftover dough.

• Step 11. Brush the top with beaten egg, and make 3 slits in the top. This allows the steam to escape. Bake for 1 hour, or until the top is golden brown.