Ingredients
Directions
- 1
Heat a drizzle of oil in a large, non-stick pan and add the chicken. Fry on a medium heat for around 5 minutes, or until no longer pink. Remove from the pan (It won't be 100% cooked through at this stage) and set aside.
- 2
Add the onion to the pan and fry for 5 minutes until soft. Stir in the garlic for the final minute.
- 3
Stir in the flour until it disappears.
- 4
Slowly add the chicken stock a little at a time, only adding more when it comes to the boil. Stir continuously.
- 5
When all the stock is used, stir in the cream, oregano, sun-dried tomatoes and grated cheese. Gently bring to the boil, stirring until the cheese has melted.
- 6
Season with salt and pepper
- 7
Return the chicken to the pan with the spinach and give it a good stir.
- 8
Divide the filling between 4 deep individual pie dishes, approximately 12cm across
- 9
Heat the oven to 190C (fan)
- 10
Roll out the pastry. Cut out 4 squares of pastry that will just fit on top of your Pie dishes.
- 11
Lay them on top of the dish and press the corners down so it stays in place.
- 12
Cut 8 heart shapes and 8 slightly smaller heart shapes (you can do any combination you like) out of the pastry.
- 13
Arrange them on top of the pastry square, pressing them gently together.
- 14
Bake in the oven for 20 -25 minutes until cooked through and golden brown on top.
