great for all the family!
500g diced chicken (or turkey if you prefer)
1 red onion, sliced finely
4 balls of frozen spinach
1 heaped tablespoon of flour
½ packet of chestnut mushrooms quartered
1 carrot diced finely
2 teaspoons wholegrain mustard
300ml chicken stock
1 tsp thyme
filo pastry
Put 1tbsp olive oil into the frying pan and cook the chicken for 3 minutes.
Add to the frying pan all the other ingredients except the
pastry.
Leave to simmer for 15-20 minutes.
Put the chicken mixture into a shallow dish.
Cover with the filo pastry – lay it on in individual sheets
if possible. The important thing is to
separate out the sheets so there is air between the layers.
Put into the oven and cook on 180 for 15-20 minutes, until
the pastry looks cooked.
