Generously season the chicken breasts with salt. Place in a large pan and add the bay, thyme, chilli, tomato, onion, carrot, garlic and chicken stock. The chicken should be completely submerged, if not add more water. Place over a medium heat and slow poach, for approximately 20- 30 minutes until the chicken is completely cooked through.
Strain the stock and set aside as this will be used in the pastry.
Sauté the onion and garlic over a medium heat until soft, make sure they don't colour.
Allow the chicken to cool and then place in a food processor with the onion, garlic and the other filling ingredients. Pulse until a chunky paste is formed.
To make the dough, place the strained stock back into a saucepan over a medium heat, add the Mash Direct Mashed Potato and butter. Whisk until the butter is melted, then add the flour in 4 parts, stirring constantly. Keep stirring until the dough comes together and is smooth. wrap in clip film and allow to rest in the fridge for an hour.
To assemble, take golf ball size pieces of dough and roll into balls. Flatten out and place in the palm of your hand. Add a teaspoon of filling and seal at the top, forming a pear shape. Brush with water and cover with fresh bread crumbs.
Place the oil in a deep fat fryer or a deep pan with a thermometer attached. Heat the oil to a temperature of 190C. Fry several at a time, until golden brown on both sides, approximately 4 minutes.