• Ingredients

Cooking Instructions

1. Preheat oven to 190 C -375 F and place 6 small ramekins on a shallow baking tray.
2. To make the crust: Inside a small bowl, add the oats flour, whole wheat flour, salt and butter and rub the mixture with your fingers until crumbly. Add the egg yolk and water then lightly knead the dough until nice and soft, cover with plastic wrap, and set aside.
3. To make the filling: Heat the oil inside a medium pot then add the onion and celery and sauté for 3- 4 minutes. Add the chicken and cook for 2 -3 more minutes.
4. Add the carrot, mushrooms, green peas, thyme, spices, chicken bouillon cube and salt. Cook for 2 – 3 minutes then add the milk and oats. Cook for 4-5 more minutes or until the mixture thickens then remove from heat.
5. Spoon the mixture into the prepared ramekins and set aside.
6. Divide the dough into 6 pieces, roll out the pieces onto a well-floured surface and flatten into thin circles that are slightly larger than the diameter of the used ramekins.
7. Top each ramekin with a pastry lid, trim the hanging edges with a knife and gently crimp the edges with a fork to seal. Reroll the scraps for decoration.
8. Brush the pastry with egg wash then use the tip of the knife to make a couple of slits on top.
9. Bake for 28-30 minutes or until nice and golden.