- 750g Game Farm Cornfed chicken thigh fillet, trimmed and diced
- 3 tbsp Bitton Chilli Oil (or some freshly chopped chilli and olive oil)
- 1 large brown onion, finely chopped
- 300g fresh spinach, washed and stems trimmed
- 3 tbsp plain flour
- 1/2 cup cream
- 1 cup chicken stock
- 4 sheets good quality bought puff pastry
- a little milk for basting
| - 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
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