This recipe is made with Chicken Tonight Creamy Mushroom Simmer Sauce. Support the brands that support Foodbank
Ingredients
1 tablespoon olive oil
1 medium leek, white part only, halved lengthways and thinly sliced
2 cloves garlic, crushed
1 medium red capsicum, diced
4 cups shredded barbecued chicken
475g Chicken Tonight Creamy Mushroom Simmer Sauce
1 cup baby spinach, roughly chopped
2 sheets puff pastry, thawed and cut into rounds to fit over the ramekins
1 egg, lightly beaten
Sesame seeds, to sprinkle
Method
Preheat oven to 200°C and grease 4 x 1.5 cup capacity ramekins
Heat oil in a medium non-stick fry pan over medium high heat. Fry the leek until softened
Add garlic and fry for 1 minute, then add capsicum. Fry for another minute or until soft. Stir in the chicken and cook until warmed through
Stir in the Simmer Sauce and bring to the boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir through the spinach
Divide mix evenly between prepared ramekins and top with rounds of pastry. Brush with egg and cut a small slit in the top. Sprinkle with sesame seeds and bake for 15-20 minutes or until pastry is puffed and golden
