1 tsp Olive oil
Y2 Onion, chopped
2 Garlic cloves, crushed
4 Chicken fillets, cooked and shredded
2 Tbsp Seven Colours Grill Seasoning™
200 g Brown mushrooms, sliced
250 ml Chicken stock, (1 cube dissolved in 1 cup boiling water)
250 ml Fresh cream
2 rolls Puff pastry
1 Egg, beaten
Preheat the oven to 180°C.
In a saucepan, over medium heat, add the olive oil, onion and garlic.
Season chicken fillets with Seven Colours Grill Seasoning™ and add in sauce pan.
Fry and stir frequently.
Add the mushrooms and fry until golden.
Add chicken stock and simmer for 10 minutes.
Stir in the cream.
Remove from heat.
Line an oven-proof dish with a pastry layer and pour the chicken mixture over.
Cover with another sheet of pastry, seal the edges over the dish using a fork.
Glaze the pastry with the beaten egg.
Bake for 20 minutes, or until the pastry is golden brown.
You can also use the pastry cutter or water glass to make small pies @I enjoy!
