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.
3 chicken thighs (skinless)
5 small-medium sized mushrooms
1-1.5 cup cooked basmati rice
1 clove garlic
Pinch of assorted spices (mixed herbs, cardamon etc.)
1c grated cheese
spinach (I used 2 cubes of [defrosted] frozen stuff)
handful of peas and corn
1 sachet of cream of mushroom cup-a-soup
splash of milk to make it liquidy enough
Sheets of puff pastry
Fry the meat, garlic and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add rest of ingredients together.
Make sure your mixture is not too runny.
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.
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.