Instructions
Step 1: Prepare the dough
Combine the wet ingredients: Combine the water, salt, and eggs in a large mixing bowl and stir until the salt is completely dissolved.
Add flour: Gradually add the flour, stirring constantly until the mixture comes together to form a dough.
Add butter: Pour in the melted butter and knead the dough on a floured surface until it becomes smooth and elastic, about 5-7 minutes.
Rest: Cover the dough with a cloth or plastic wrap and let it rest while you prepare the filling. This resting period helps the gluten relax, making the dough easier to roll.
Step 2: Prepare the filling
Sauté onions: Heat the vegetable oil in a skillet over medium heat. Add the finely diced onion and cook until it becomes translucent, about 5 minutes.
Fry chicken: Add the chicken to the skillet and cook until it is no longer pink and has turned lightly brown.
Seasoning: Stir in the mayonnaise, ketchup, chicken seasoning, chilli flakes, salt and black pepper and mix thoroughly. Cook for a further 2-3 minutes to allow the flavours to blend.
Cool the filling: Remove the pan from the heat and allow the filling to cool slightly. This will prevent the pastry from becoming soggy when assembling.
Step 3: Assemble the pie

Preheat the oven: Set your oven to 180°C (350°F).
Divide the dough: Divide the dough into two portions, with one portion slightly larger than the other.
Roll out the base: Roll out the larger portion on a floured surface until it is large enough to cover the base and sides of your pie dish.
Line the tin: Place the rolled out dough in your pie dish and press it down gently to ensure it covers the sides.
Add the filling: Spread the prepared chicken filling evenly over the pastry in the pie dish.