Preheat oven to 220°C

Place chicken, 1 tblsp oil, garlic, turmeric, cumin, coriander in a bowl, and mix to coat chicken. Set aside

Heat 2 tblsp of olive oil in a large saucepan over medium heat. Cook onion until soft, add chicken and stir for 5 minutes or until chicken is brown

Add carrots, chilli, dates and stock. Bring mixture to boil, add cornflour mix

Reduce heat and simmer for 15 minutes until sauce has thickened and chicken is cooked through. Remove from heat, set aside to cool

To assemble the pie, stack 2 sheets of puff pastry on top of a lined baking tray

Spoon pie filling on to the centre of the pastry. Brush edges of pastry with beaten egg. Place remaining 2 sheets on top of each other. Roll out slightly with a rolling pin.

Place pastry on top of the pie filling, pressing down edges with a fork to join. Trim edges to make a 26cm round. Using a sharp knife score the top of the pastry. Brush with egg.

Bake for 20 minutes or until pastry is golden

Serve with salad