½ kg cubed chicken fillet cooked in:
Green chillies/green masala
Dash of mixed herbs
1 bunch of chopped spinach blanched
1 punnet of mushrooms sliced
2 tablespoon corn flour
125 ml fresh cream
125 ml sour cream
2 cups milk
1 ring of pepper flavoured feta cheese
1 cup of grated mozzarella cheese
Stir fry mushrooms in lemon infused olive oil or pure olive oil. Season with lemon pepper, dash garlic & herb spice and garlic salt.
Once done add in spinach and mix.
Add fresh cream and sour cream to mushrooms and spinach keeping on a low heat. Make a paste with cornflour and half cup milk.
Add to veggies and stir in. Add in rest of milk. Allow to simmer until sauce thickens. Remove from heat.
Mix in cubed cooked fillets. Adjust seasoning if need be.
Roll out Puff pastry to fit oven proof dish. The base should be slightly bigger coming up sides of dish. The piece for the top should be exact size of dish.
Grease oven proof dish and lay bigger piece of Puff pastry in. Poke a few holes with a fork in to base.
Place cooled filling in. Crumble feta over and sprinkle mozzarella cheese.
Place smaller piece of Puff pastry over to cover the filling.
Press down sides to seal. Cut slits on the top.
Egg wash, sprinkle sesame seeds and dried parsely over.
Bake until golden and serve hot with chutney of choice.
INFO & TIPS
Can be used to fill mama's pies too