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Make up the gravy by mixing it with 175ml of boiling water. Stir until smooth and leave to cool.
Make the stuffing to packet instructions and set aside to cool.
Place the chicken mince in a bowl. Add the dried mixed herbs and soy sauce. Season with salt and pepper and use your hands to combine.
Melt the butter in a non-stick pan.
Add the kale and fry for 5 minutes on a medium heat. Season with salt and pepper.
Roll out a sheet of puff pastry a little, leaving it on the greased proof paper it comes in.
Cut out a circle 24cm wide.
Spoon the stuffing into the centre of the pastry. Spread it evenly, leaving a 3cm gap around the edge of the pastry.
Next add a layer of chicken mince, spreading it evenly, leaving the same gap around the edge
Top with the buttered kale and carefully pour the cooled gravy between the leaves, so that it doesn't spill over the sides.
Heat the oven to 200C fan
Cut out a larger pastry circles 28a5•5zacm wide. You may need to cut some of the length off and add it to the width before rolling put so that it's wide enough.
Lay the pastry over the top of the filling and press the edges together.
Use the prongs of a fork to make indents all the way around and trim to neaten.
Brush with beaten egg.
Bake in the oven for 40-45 minutes or until golden brown and cooked through