Make the pasty first. To make the pastry, rub the butter into the sieved flour with your fingertips. Add the salt, sugar and egg to the milk and whisk to combine with a fork. Add the liquid into the flour and bring together with your hands taking care not to overwork the dough. Dust with flour, wrap in parchment paper and rest in the fridge for at least 20 minutes.

For the sauce, cover the chicken bones, vegetables, bay leaf, thyme, parsley stalks and peppercorns with cold water, bring to the boil then simmer gently for 1 hour. Strain through a fine sieve and place the stock back in a pan on low heat to keep warm for use in the sauce.

Melt the butter and add the flour to make a roux. Cook the roux to a sandy texture and gradually add the hot stock, stirring vigorously to avoid lumps forming. Once all the stock has been added, add the English mustard, and double cream and bring to a gentle simmer. Introduce more stock if required until the sauce coats the back of a spoon. Finally add the chopped parsley and season with salt and pepper.

Combine the chicken with the cooked Riso Gallo Rustico 3 Grain mix and add enough sauce to coat the chicken.

To assemble your pasties, roll out the pastry to 3mm thick. Use a 14cm cutter or bowl to cut out 6 circles. Heap the filling through the middle of the circle, egg wash around the sides and draw up to make a pastie shape. Crimp the pastry on the top decoratively. Finally glaze with an egg yolk and bake at 190C/Gas 5 for approximately 20 minutes. Glaze one final time and place back in the oven to finish browning. Remove and place on a cooling wire before serving.