Ingredients for the Pie crust:
3 cups all-purpose flour
½ tsp salt
½ tsp baking powder
½ cup butter
½ cup shortening
4-6 tbsp cold water

Filling:
2 tbsp butter
1 tbsp minced garlic
1 large onion, sliced
250 g ham, diced
500 g chicken fillet, cubed
250 g Vienna sausage
1 can (225 g ) button mushrooms, sliced
1 can (75 g) liver pate
¾ cup grated cheese
1 pouchClara Ole Tomato Sauce 250g
1 cup beef stock

Procedure:
1. Make filling. Melt butter in a pan and sauté the garlic and onion for 1 minute.
2. Stir in the chicken fillet and cook until no longer pink.
3. Add in the rest of the ingredients and simmer until chicken is cooked and the sauce slightly thickened.
4. Make crust. Sift the flour, salt and baking powder.
5. Cut in the shortening and butter until crumbs are pea-size.
6. Add water a tbsp at a time and continue to mix and blend until the entire mixture is moist and could form a ball. Rest for 10 minutes.
7. Halve dough and roll out into a 1/8” thick round dough. Do the same with other half.
8. Using a round cookie cutter, cut dough into rounds and fit into a muffin pan. Fill the pastry with chicken mixture then top with another pastry cut out. Pinch edges of crust to seal filling.
9. Bake at 425°F for 35 minutes or until pastry is nicely browned.