- 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
| - 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
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