Simon Rimmer served up a tasty chicken satay pie with peanut butter and mash potatoes on Sunday Brunch.

The ingredients for the pastry: 150g butter and 300g flour together.

For the filling: 1 sliced onion, 1 clove garlic, 300g sliced chicken breast, 50g edamame beans, 75g crunchy peanut butter, 200ml chicken stock, 25g butter, 1 chopped chilli and 2tsp garam masala.

To Serve: mash potatoes and green vegetables.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.