Chicken Strudel Recipe

Long, instead of round. That's chicken pie, or chicken strudel, I call it.
Prep:15m Cook:25m Servings:4

Ingredients
-2/3 of 1 sheet rectangular puff pastry sheet, thawed per instructions on packaging
-1 large carrot, boiled and cubed
-1 large potato, boiled and cubed
-1 cup frozen corn, thawed (Option: you can use frozen mixed vegetables-peas, carrots, corn, to substitue carrot and corn)
-2 cups cubed, cooked chicken
-1tbsp olive oil
-1tsp cornflour mixed in 2tbsp water(adjust accordingly)
-1 hard-boiled egg, cubed
-salt, and pepper, to taste

Directions
Filling-
1.Heat oil in pan, add in chicken, corn, carrot, and potato to fry lightly 2-3mins
2.If too much moisture, add in cornflour paste to thicken till almost dry
3.Add in salt and pepper, to taste. When filling is cooked, set aside to cool
Crust-
4.Preheat oven to 350-400 degrees F (175 degrees C)
5.Prepare pastry
6.Add filling, then add eggs on top of filling
7.Seal and crimp edges of pastry; rub some butter on the pastry before baking in oven
8.Bake in the preheated oven for 25-30mins, or until golden brown