Recipe

A warming dish, with a spooky twist.

Serves: 4 | Prep time: 30 mins | Cooking time: 30 mins

British | Main | Cardiff Mum

Ingredients

• 300g Chicken Fillets
• 1 Tsp Garlic Powder
• 1 Tsp Oregano
• 1 Tbsp Flour
• 2 Tbsps Butter
• 1 Tbsp Garlic, Minced
• 250ml Chicken Stock 150ml Double Cream
• 50g Parmesan Cheese
• 1 Handful Parsley, Chopped (Or Tsp Of Dried)
• 1 Handful Basil Leaves, Chopped
• 2 Tbsps Of Sliced Sundried Tomatoes
• 1/2 Tsp Oregano
• 1 Handful Fresh Spinach
• 200g Puff Pastry, Cut Into Thin Slices
• 1 Egg
• 2 Tbsps Olive Oil

Method

1. Preheat oven to 190 degrees. Add chicken to a bowl with salt, pepper, flour, oregano and garlic powder. Shake off any excess flour.
2. Add butter and oil to frying pan then add chicken and cook until golden and crispy and fully cooked inside. Transfer chicken to a plate then shred of chop up into chunks.
3. In the same pan, add the garlic and fry for a minute then add the chicken stock, scraping the base of the pan with a wooden spoon. Add the cream and parmesan and let the sauce simmer on low for a few minutes. Add dried oregano, fresh parsley, basil and the sundried tomatoes.
4. Add chicken back in and mix then add spinach and mix again. Add the mixture to a pie dish.
5. Roll out the puff pastry and use a pizza cutter to slice it into thin slices.
6. Layer the strips onto the pie randomly ensuring the mixture is covered. Brush a whisked egg or a little milk over the pastry and pop in the oven for 30 mins, keep an eye on it as the pastry can burn easily! Remove and add scary eyes then serve.