SPINACH MUSHROOM AND CHICKEN PIES

Ingredients

• 1 kg chicken fillets, cubed
• 1 bunch spinach, chopped
• 1 onion, grated
• 2 tablespoons ghee
• Salt, to taste
• Black pepper, to taste
• Lemon pepper, to taste
• Green chillies, to taste
• 2 teaspoons ground garlic
• 250 g mushrooms, sliced
• 2 tablespoons garlic butter
• 250 ml double-thick cream
• 3/4 cup cheddar cheese, grated
• 200 g feta cheese, crumbled
• 2 x 400 g rolls puff pastry
• 1 egg, beaten

Method

1. Heat the ghee in a large pan and braise the grated onion until softened.
2. Add the cubed chicken, salt, black pepper, lemon pepper, green chillies and ground garlic. Cook until the chicken is cooked through.
3. Add the chopped spinach and continue cooking until the excess liquid has evaporated.
4. Stir in the double-thick cream, remove from the heat and allow the mixture to cool completely.
5. In a separate pan, fry the sliced mushrooms in the garlic butter until cooked and the excess liquid has evaporated.
6. Stir the mushrooms, cheddar and feta into the cooled chicken mixture.
7. Preheat the oven to 200°C conventional (180°C fan).
8. Cut and line small pie tins with the puff pastry. Lightly brush the pastry bases with some of the beaten egg.
9. Add the filling, cover with pastry and seal the edges. Brush the tops with the remaining beaten egg.
10. Bake for 20–25 minutes, until the pastry is puffed and golden.