Ingredients (2 individual pies)
|1 Chicken breast fillet, defrosted and diced||06475|
|70g Mushroom, diced||93350|
|40g Onion, diced||75585|
|25ml Double cream||06175|
|15ml White wine||12800|
|5g Dijon mustard||49682|
|1 Puff pastry round||90655|
- In a pan, saute the diced chicken, mushrooms and onion. Add in the spinach and simmer for 5 minutes. Add the wine and mustard and leave to simmer.
- Add in the cream, bring to the boil and simmer for 7 minutes.
- Place the mixture in an individual pie dish, cover with pastry and egg wash.
- Oven bake at 180°C for approximately 15 minutes until golden.
Chef's Tip! Drain the spinach before adding to the pie.