Sieve (A) and mix well in a bowl.

Take cold butter from the fridge and add into the bowl.

Rub-in method: Use your fingertips and rub the (A) flour/powder mixture with butter until it becomes crumbs texture. You can save time by using a food processor and give it a few pulses.

Mix (B) well and add into the crumb mixture. Knead or fold lightly into a dough.

Cover with a cling wrap and put into the fridge to chill for 1 hour.

Add (C) into a bowl of diced chicken and marinate for 1 hour.

In a saucepan, heat 1 tablespoon of oil. If you are using bacon, no oil is needed. On medium heat, you can fry the bacon first to get the oil out and then you fry the onion and mushroom. When the aroma is out after a few minutes, add the marinated diced chicken.

When the chicken is half-cooked, slowly add mixture (D). Turn to low heat and simmer to thick cream texture. Once done, put one side to cool it down.

Weigh the pie dough and roll into a ball. One pie requires two portions; 28g for the pie base, 23g for the pie surface. It should be enough to make 12 sets. Every time you finish a dough, cover with a cling wrap or moist towel to prevent dough from drying.

Put the pie ball into the mould. Press down the centre of the dough lightly with 2 thumbs. As you swirl the mould, slowly press the dough from the centre and as you swirl, slowly press outwards and upwards until the dough is evenly spread out and exceed the tip of the mould by a bit.

Use a fork and poke some holes at the base of the dough.

Fill up the mould with creamy mushroom chicken.

For the pie top, lay a piece of cling wrap on a table. Put the pie surface ball and lay it over with a cling wrap. Press it down lightly with your palm. Use a rolling pin and roll into a circle shape slightly bigger than the mould top.

Lay the pie surface dough over the mould with the cling wrap. Peel off the cling wrap and seal the pie by pinching around the tip of the mould.

Using a knife, draw 5-6 lines on the surface to form a criss-cross pattern.

Preheat oven to 180-200°C for 5 mins.

Brush the surface of pie with egg and send it into the middle tray for 10 mins.

Take out, brush the surface of pie with honey water and send it back for another 5-10 mins.