Olive and chicken pie

Preheat the oven to 220°C.

Grease a baking sheet and roll out the pastry to a thickness of 1 cm.

Cut out 10 cm pastry circles and arrange them on the prepared baking sheet.

Brush the top of the pastry circles with the whisked egg yolk, taking care it doesn’t run over the edges or the pastry won’t puff.

Using a sharp-pointed knife mark a circle 5 mm in from the edge of each pastry circle but do not cut all the way through.

Lightly cut a diamond pattern inside each smaller circle.

Bake the pastry circles in the preheated oven for 10-15 minutes or until puffed out and golden brown.

(The inside circles should shrink from the sides.)

Remove carefully and also remove
any excess pastry from the casings.

Heat the oil in a pan and sauté the onion and garlic until soft and translucent.

Add the chicken and heat until done but not dry.

Add the cream cheese and heat until the cheese has melted.

Add the olives and heat through.

Season with salt and pepper.

Spoon the mixture into the pastry casings and cover with the smaller pastry rounds.

Garnish with parsley.