Method

• 1.
  For pastry, place all ingredients in a food processor and whiz until it resembles fine breadcrumbs. Add 1/4 cup (60ml) iced water and pulse until just combined. Bring together with your hands, enclose in plastic wrap and chill for 30 minutes.
• 2.
  Meanwhile, to make the filling, heat oil in a large frypan over medium-high heat. Add carrot, onion, garlic and bay leaves, and cook, stirring occasionally, for 8 minutes or until carrot has softened.

• 3.
  Increase heat to high. Add stock, chicken and arrowroot. Bring to the boil and cook, stirring occasionally, for 5 minutes or until thickened slightly. Stir in kale. Transfer to a tray and chill for 20 minutes or until cool. Discard bay leaves.
• 4.
  Preheat oven to 200°C. Grease 2 large baking trays and line with baking paper.
• 5.
  Roll out pastry between 2 sheets of baking paper to 3mm thick. Cut into twenty 8cm x 11cm rectangles, re-rolling pastry as required. Transfer half the pastry pieces to prepared trays. Top with filling, then remaining pastry pieces. Use a fork to press the edges together to seal.
• 6.
  Bake for 25 minutes or until golden.
• 7.
  Serve hot or warm, sprinkled with salt flakes, if desired.