This is basically a “freeform pie” – rather than using a pie dish, you just slop the ingredients onto the sheet of pastry and wrap it up.
Ingredients version #1:
2 chicken breasts
4 rashers eye bacon (optional)
2 large mushrooms (or 4 smaller ones)
1 sachet cream of mushroom cup-a-soup
2 cubes of frozen spinach (or 1 cup fresh)
1/4 cup frozen corn
1/4 cup frozen peas
Fry the meats and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add defrosted vegies. Mix all together. Make sure your mixture is not too runny. Cut a slice (about 1/2cm thick) of cheese and lay it diagonally on the pastry sheet.
Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope. Make sure the pastry overlaps well so that it will seal and the filling will not leak out. (You can make 4 small parcels by cutting the pastry into 4, or make one large one from a full sheet)
Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.
Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.