Ingredients:

• 1 large onion, finely chopped
• 2 tablespoons vegetable oil
• Knob of butter
• 2 bay leaves
• 5 cloves
• 1 tablespoon crushed or grated garlic
• Optional: sprig of thyme
• 500 grams mushrooms, quartered or sliced
• 500 grams chicken fillet or deboned thigh pieces, cut into bite-sized pieces (or a mixture of both)
• 1 teaspoon salt
• 1-2 teaspoons black pepper
• 1 tablespoon cornstarch mixed with 1/4 cup of water to form a paste

Instructions:

1. Sauté the onion in oil and butter until golden brown.
2. Add the bay leaves, cloves, garlic, and thyme, and cook for a few minutes.
3. Add the chicken pieces, mushrooms, salt, and pepper. Cook for about 15 minutes, adding water as needed.
4. To thicken the filling, add the cornstarch mixture and cook for an additional 5 minutes. Adjust the water to achieve your desired consistency.
5. Allow the mixture to cool before filling your pie.

For the pastry, I used about 1 kg to cover my oven tray (oond plaatjie).

Baking:

Preheat the oven to 180°C (356°F).

Bake for 45-50 minutes, or until golden brown.