Serves 6 Preparation: 20 min Baking: 30 min
50 g butter
3 spring onions, chopped
2 ml (½ t) nutmeg
1 chicken stock pot or concentrated stock sachet
100 g spinach, finely chopped
100 g basmati rice, cooked
salt and pepper
1 roll (400 g) puff pastry
4 chicken breasts, uncooked
1 egg, whisked with a little milk
Preheat the oven to 200 °C.
1 Heat the butter in a large frying pan and fry the spring onions for 5 minutes. Add the nutmeg, stock and spinach and cook for a further 5 minutes or until the spinach has wilted. Mix in the rice and season with salt and pepper.
2 Roll out half the pastry into a long rectangle.
3 Spoon half the rice mixture over and place the chicken on top, lining it up so there are no gaps in between. Spoon the rest of the rice mixture over the top.
4 Roll out the remaining pastry into a rectangle that will fit over the pastry base and filling. Brush the edges of the base with whisked egg and cover the filling with the second pastry sheet. Line up the edges, seal and crimp. Trim if necessary to neaten the shape. Brush the whole pie with whisked egg and decorate with pastry shapes if you like.
5 Bake for 30 minutes or until the pastry is crisp and golden brown. Leave at room temperature for 10 minutes then slice and serve.
-Hope Malau
