Surinamese pastei

Step 1: Rub 7 oz cold butter into 12 ½ oz plain flour and ½ tsp salt until like breadcrumbs. Add half of ½ egg and 3 tbsp iced water and press into a dough. Wrap and chill for 30 minutes.

Step 2: Simmer 1 ¾ lb boneless chicken thighs in 3 ¼ cups chicken stock with half of 1 onion for 20–25 minutes, until cooked through and the thickest piece reads 165°F. Lift out, shred and keep the stock.

Step 3: Melt 1 ¾ oz butter in a pan and soften 3 cloves garlic, the rest of the onion, 2 carrots and 2 celery sticks for 8 minutes.

Step 4: Stir in 1 ⅝ oz plain flour for 1 minute, then whisk in 500 ml of the stock a little at a time. Simmer, stirring, until thick enough to coat a spoon heavily, 5 minutes.

Step 5: Add the chicken, 5 ½ oz frozen peas, ¼ tsp ground nutmeg, ½ tsp ground black pepper and ¼ Madame Jeanette or scotch bonnet chilli, season with salt and spoon into a 2-litre pie dish. Tuck in 2 hard-boiled eggs if using. Cool for 20 minutes.

Step 6: Heat the oven to 400°F (350°F fan). Roll the pastry 5 mm thick, lay it over the dish, trim and crimp the edges, and cut a steam hole.

Step 7: Brush with the rest of ½ egg and bake for 30–35 minutes, until the pastry is deep golden and the filling bubbles at the edges.

Step 8: Rest for 10 minutes before cutting.