Instructions

1. Preheat the oven to 180c.
2. Heat the oil in a large saucepan. Add the onion and fry for 2-3 minutes until softened. Add the garlic, chicken and sausages. Fry for 5-6 minutes until the chicken is white, stirring regularly.
3. Mix in the carrots and celery. Add the flour and mix well until it has coated all the meat and vegetables.
4. Pour in the chicken stock and simmer the mixture for 10 – 12 minutes until the sauce thickens. Add the creme fraiche, cheese and peas and mix well.
5. Transfer the filling to a pie dish. I used an 8in x 8in dish.
6. Lay the puff pastry sheet flat and cut strips long enough to fit your dish. I used 11 strips about 3/4 in width but you can make them as thick or thin as you want.
7. Layer the pastry strips onto the pie, making a lattice pattern and brush with the beaten egg.
8. Bake in the oven for 25-30 minutes until the filling is bubbling and the pastry is golden brown.
9. Serve immediately with salad or greens.