Mexican Cornish Pasties and Mole (Sauce)

Ingredients

• 250g cold butter, diced
• 6-7 tbsp ice cold water
• 500g plain flour
• 1 egg, beaten (for egg wash)
• 1 tbsp olive oil
• 5 boneless, skinless chicken thighs
• 1 brown onion, sliced
• 3 garlic cloves, minced
• 400g fresh tomatoes, blanched and peeled
• 2 tbsp chipotle pepper paste
• 2 tbsp parsley, roughly chopped
• 6 mixed dried chilli peppers (chipotle, guajillo, ancho)
• 300ml chicken stock
• 2 sliced white bread
• 4 tomatoes, halved and charred
• 1 onion, sliced
• 1/2 head of garlic
• 2 tbsp cumin
• 1 tbsp mexican oregano
• 1 tsp ground all spice
• 4 cloves
• 1 cinnamon stick
• 40g dark (80%) chocolate
• salt and sugar, to taste
• 1 potato, peeled and diced
• 4 handfuls basmati rice, washed
• handful of grated mozzarella