Method:
Heat oven to 200C/180C fan/gas 6.
Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the spinach and cook for 2 mins or until it’s starting to wilt.
Boil the chicken stock and the chicken thighs until cooked all the way through in a separate pan.. Take out and cut up into bite sized pieces. Add into the casserole dish.
Stir through the Robust Wholegrain Mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
Stir in the peas, crème fraîche and herbs, then remove from the heat. Roll out the puff pastry to the same size as the casserole dish and carefully place on top. Bake in the oven for 10-15 mins or until golden brown.
Serves: 6
Ingredients
- 2 tbsp Olive Oil, plus a little extra for brushing over the pastry
- Bunch Spring Onions, sliced into 3cm pieces
- 250g spinach
- 6 Chicken thighs
- 350ml hot chicken stock
- ½ tbsp Tracklements Robust Wholegrain Mustard
- 200g frozen peas
- 200ml crème fraîche
- ½ small bunch tarragon, leaves finely chopped
- small bunch parsley, finely chopped
- 1 Pack of puff pastry
