Fry your bacon, chicken and spring onions in a own and cook through. You want your chicken to be sealed, bacon crispy and the spring onion begins to go translucent on the white parts.

Pour the wine into your pan, add your garlic powder, and simmer for 5 minutes or until it has reduced by about a third.

Remove from the heat and stir in your creme fraiche.

Spoon half of your mixture into the middle of each circle, laying it evenly with a 1- 1½cm gap around the edge.

Set to one side and begin rolling out the pastry - you want two circles approximately 6" across, and two about 5".

Place the two larger circles on a baking tray lined with grease proof.

Preheat the oven to 180°C.

Brush beaten egg on the border you left. Place the smaller circle on top of the filling.

Go round the edge of the pie, lifting the bottom later and pinching it with the top on to join them. Continue around the pie until you've sealed it all. Brush the outside your pie with the beaten egg mixture and cut two small holes in the top to let it steam.

Bake for 25-30 minutes, or until golden brown.

Enjoy !