Roast a Chicken and when cool pull all the meat from the bird and set aside.

Chop the onion and garlic up finely or whizz in the processor-my preferred lazy-bird option.

Fry in a medium saucepan for five mins in some olive oil until softened. Add the curry powder and fry gently for a further couple of mins.

Pour in the stock and bring to a boil. Stir the cornflour in a cup with about double the water(enough that all the cornflour dissolves completely). Add to the simmering curry liquid whilst stirring with a whisk(curry).Keep stirring with the whisk until it thickens. Add the mango chutney.

Continue simmering and season to taste.

Add the chicken and set aside to cool.

To make the pastry put the butter, flour and salt in the bowl of a food processor or mixing bowl. Either whizz or rub in by hand until breadcrumbs are formed. Add the egg,lemon juice and a splash of water and whizz or use a knife to mix until it just comes together. Give it a couple of kneads into a disc and cover in clingfilm and refrigerate for 30 mins. Pre-heat the oven to 190 C

When ready to get this show on the road then dust your work surface with flour and cut ⅓ of the pastry dough away. Roll out the remaining ⅔ to line a pie dish about 20 cm and 5 cm deep or round about ish. Trim off excess pastry.

Fill it with the cooled chicken mixture. Brush the edges with egg wash and roll out the remaining dough to fit the top. Crimp the edges and trim again if needed.

Make two steam holes in the middle of the pie and brush all over with egg wash. Bake for about 50 minutes. Watch the top does not start to burn. I make tin foil hats and cover the pies as soon as they start to darken.

Apply to shamed face.