To make the filling, heat the oil in a large pan and add the onion.

Fry until the onion turns translucent and then add both the garlic and the carrots.

Continue to fry for another five minutes and then push the vegetables to the edge of the pan to create a well in the middle.

Add the chicken into the well and fry, stirring regularly until the outside is white and the chicken is sealed.

Pour in the stock and stir it through.

Once the stock is boiling, cook for two minutes and then quickly stir through the cornflour mixture.

Stir in the parsley, remove from the heat and leave the filling to cool.

Preheat the oven to gas mark 6 (200°C).

If you wish to add bacon or choritzo to the pie, chop the choritzo into half centimetre thick half moons or slice the bacon to the desired size.

Place one tablespoon of unflavoured oil into a heavy based saucepan and add the meat.

Fry the meat until most of the fat has rendered out and the choritzo/bacon is starting to go crispy.

Remove the meat from the pan (reserving the fat) and stir it into the filling.

Measure how much fat you have got left.

To make the pastry, place the butter and water into a heavy based pan and heat until the water is boiling.

Stir together the dry ingredients in a large bowl, make a well in the centre and pour in the boiling water.

Using a spoon, mix the dough as much as you can and when it becomes too stiff to mix with a spoon, pour it out onto a surface and knead the dough together.

A good way to work the dough is to roll it out to about one centimetre thick, fold it into three and repeat this three or four times.

Once the dough has come together, place it to one side and lightly grease a 10” springform tin.

Place a third of dough to one side and roll out the rest to about three quarters of a centimetre thickness.

Use this to line the tin ensuring some of the dough is hanging over every edge.

Put the filling in the pie and spread it into all the corners.

Roll out the remaining dough and top the pie with it making sure to seal the edges to the pastry on the sides.

Beat the egg and brush a thin layer over the top of the pie.

Bake the pie for an hour or until the top is golden brown and the base is cooked through.

Serve with fresh vegetables.