Chicken pie

Serves 4
INGREDIENTS:
For the pies:
4 chicken breasts
1 clove garlic, very finely minced
160g of cream cheese
Handful of finely chopped parsley
Salt and pepper
1.3kg puff pastry
1 free-range egg, whisked with a little milk
For the carrots:
6 medium carrots peeled and sliced
2 sprigs of fresh thyme finely chopped ( you can use dry)
1 tbsp finely chopped onion
1 tsp each of butter and olive oil
Method:
1.Preheat the oven to 200C/gas 5.
2.Take the skin off the chicken. Using a sharp knife, make a pocket in the
chicken breasts.
3.Mix the garlic, parsley, salt and pepper into the cream cheese, then
stuff the pockets in the chicken breasts equally with the herby cheese.
Then season the chicken.
4.Using a rolling pin on a lightly floured surface, roll out the pastry and
cut into four squares big enough to completely cover the chicken. Then
put one of the breasts at the bottom of the pastry and, starting at one
corner, roll the pastry over until it overlaps and encases each stuffed
chicken breast.

5.Pinch down the sides and score the edges with a fork. Trim off excess
pastry and make into your kids initials. Repeat with the remaining
chicken.
6.Brush the chicken parcels with the egg and milk mix. Pop onto a baking
tray and bake in the oven for 3540 minutes. The pastry should look
beautifully golden and puffed!!
7.I usually serve this with steamed carrots tossed in a little butter,
chopped thyme and onion. Failing that, peas are good oh, and so is
mash!
8.Steam the carrots. Heat the oil and butter in the pan you steamed the
veg in (no more washing up please!), fry the onion until softened, then
stir in the thyme. Then stir the carrots in and serve.