Feeds 4
What you will need.
4 Chicken breasts
200ml double cream
100ml milk
Sliced chorizo 8 slices
Ready puff pastry
4 Sage leaves
Pinch of dried Tarragon
450g Spinach
1 egg
Dice and fry of chicken breast. Add chicken breast, cream, milk and tarragon to the pan. Chop up sage and chorizo and add to pan. Keep pan on low heat and mix thoroughly until warmed through.
Take your pie dish and wet the edges. Cut a 1cm strip of pastry and line the rim of the dish. Brush the pastry with egg wash.
Add pan contents to dish, then lay pastry over the top push the top and edge of pastry together with a fork. Egg wash the pastry top.
180.c or gas 6 for 25 to 30 minutes until pasty is golden brown
Serve with veggies of your choice!
