Roughly chop the Fry’s Chick’n Pieces into smaller pieces. Set a large frying pan over medium-high heat. Heat a splash of oil, then add the Fry’s Chick’n Pieces. Fry for 2-3 minutes per side or until golden. Remove the Pieces from the pan and set aside.

Add another splash of oil to the pan, then add the onion, carrot and celery. Stir fry for 4-5 minutes until the veggies have softened. Add the garlic and thyme and stir fry for another 2 minutes until fragrant. Add the vegan butter and when it has melted, sprinkle in the flour and stir to combine. Fry for 2 minutes, then pour in the plant milk and bring to a simmer to thicken. Once thickened, remove from the heat and stir in the corn, peas and Fry’s Chick’n Pieces. Season to taste, then set aside to cool.

Preheat the oven to 200 °C and line 2 baking trays with baking paper.

Unroll the pastry on a lightly floured work surface. Using a cutter or circular dish measuring about 11 cm, cut out a round of pastry (use a knife to run around the edge of the dish if using this option). Spoon a tablespoon of filling into the centre of the pastry, then brush the edge with a little plant milk. Gently fold the pastry over to create a half moon and press the edges together, then use a fork to crimp together to seal.

Place onto the lined baking tray and repeat until you have made all of the pies.

Brush the pies with a little extra plant milk and then bake in the oven for 20-25 minutes or until golden and puffy. Allow to cool slightly and serve.