5. Heat butter in medium heavy-based pan.  Add the onion and cook for 2 minutes or until onion is soft.  Add flour and stir over low heat for 1 minute or until mixture is lightly golden.  Add milk gradually to pan, stirring until mixture is smooth.  Stir constantly over medium heat until sauce boils and thickens; remove from heat.  Stir in mustard and cheese; cool slightly.  Add the ham, capsicum, spring onions, and chicken to sauce mixture, season to taste; stir gently until well combined.

2. Roll short-crust pastry out on a lightly floured surface large enough to cover base and sides of prepared tin.

3. Ease pastry into tin.  Cut a sheet of greaseproof paper large enough to cover pastry-lined tin.  Spread a layer of dried beans or rice evenly over paper.  Bake for 7 minutes.  Remove from oven; discard paper and beans.  Return pastry to oven for a further 8 minutes or until lightly golden; cool.

4. Trim chicken of excess fat and sinew.  Cut into 2 cm pieces.  Heat oil in a heavy-based frying pan.  Add chicken and cook in small batches over medium heat until lightly browned and cooked through; drain on paper towels.

6. Spoon half the mixture into the prepared pastry case.  Top with quartered eggs, then remaining chicken mixture. Shape mixture with a large spoon, forming a rounded top.

7. Roll puff pastry out on a lightly floured surface, large enough to cover top of pie.  Brush edge of cooked pastry shell with beaten egg.  Top with puff pastry and press down edge to seal; trim.  Brush top with egg.  Decorate pie with trimmings from pastry, if liked.  Reduce oven temperature to moderate 350Fº/180ºC.  Bake 45 minutes or until pastry is golden brown.  Serve hot.