Peri peri chicken pie

For the pastry, sift the flour and salt into the bowl of a stand mixer with a paddle attachment (or food processor). Add the butter and mix until the flour has a crumble consistency. Tip the eggs into a bowl and mix in 65ml water. With the paddle (or blade) running slowly, pour the egg mixture into the flour slowly until all combined. Tip onto a lightly floured surface and knead for about 30 seconds to bring together into a dough. Wrap the pastry in baking parchment or a reusable sandwich bag and chill for at least 1 hour.

Meanwhile, heat 2­ tbsp oil in a large pan over a medium-high heat and sear the chicken in batches for 4-5 minutes until all sides are golden. Remove and set aside on a plate. In the same pan, reduce the heat to medium. Add the remaining 1 tbsp oil, the cumin seeds and onion; cook for 5-7 minutes until the onion is soft and translucent. Stir in the garlic and ginger; cook for ­ more minutes, then add the pepper, chilli, paprika, piri piri, potatoes, passata and 200ml water. Bring to the boil, reduce the heat and cook, covered, for 6-8 minutes. Add the seared chicken, reduce the heat and cook, covered, for 10 minutes, stirring occasionally. Uncover and cook for another 10 minutes until the sauce thickens, the potatoes are tender and the chicken cooked through with no pink meat remaining and the juices running clear. Season, then add the coriander. Remove from the heat and set aside to cool to room temperature, then cover and transfer to the fridge to cool completely.

Cut off about 1/3 of the pastry and keep chilled. Roll out the remaining pastry on a lightly floured surface to 2-3mm thickness and about 30cm in diameter. Grease the base and sides of a ­20cm pie dish, then line with the pastry. Trim off the excess pastry, leaving a 2­cm overhang. Chill for 5-10 minutes, then fill the pastry with the cooled chicken mixture.

Preheat the oven to ­200ºC, gas mark 6. Roll the remaining pastry into a ­20cm circle. Brush the overhanging pastry with eggwash and fold it over the chicken mixture, then place the pastry circle on top to create the lid. Press the edges of pastry firmly to seal; trim and crimp the edges. Brush with the eggwash (use the trimmings to make decorations, if liked). Make a steam hole using a knife, then put on a baking tray and bake for 40-50 minutes until golden and crispy. Leave to stand for 15 minutes before serving with steamed spring greens, if liked.