Step 1: Make the filling. I used chopped pea shoots, carrots, potatoes, chicken breast, and onion in a bechamel sauce. I lightly cooked the vegetables in a saucepan until soft before adding to the filling.
Step 2: Make the shortcrust pastry ahead of time (you need to chill it before use) and place on top of the filling. Brush with beaten egg.
Step 3: Bake at 200°C for 50 - 60 minutes until golden brown.
Step 4: Serve hot and enjoy. It keeps for a couple of days in the fridge (just reheat in the oven or microwave before serving).