Cornfed Chilli Chicken Pies with Spicy Tomato Sauce

Ingredients

Method

Preheat oven to 180 C
Place the chilli oil into a large frying pan over a medium to high heat. Add the onions and cook for 2 to 3 minutes until soft. Add the chicken and cook until the meat is sealed (this should take no longer than 1 minute) . Sprinkle the flour over the chicken and stir until well coated
Add the stock and cream and bring to the boil for 2 to 3 minutes or until the mixture thickens. Stir through the spinach. Set aside, season and allow to cool slightly
Meanwhile, butter 4 individual pie dishes or ramekins. Fill each dish with the chicken mixture leaving about 1/2 cm at the top for the mixture to expand while cooking. Place a sheet of the puff pastry on top of the dish and press to seal around the edges. Make a few holes in the pastry lid and brush with milk
Place the pies onto a flat baking tray and into the oven for 25-30 minutes or until cooked and golden
Remove from the heat and serve with your favourite tomato sauce or relish