Chicken & Spinach Pies

I went to a fundraiser for the Botany Downs Kindergarden the other night with Allyson Gofton presenting - so thought it was kinda appropriate to actually make the following recipe which was in her first cookbook Food in a Minute 13 years ago!!

This is an absolute gem of a recipe. The chicken is so succulent and moist. The cream cheese and spinach works really well too.

• 4 boneless chicken thighs, skin removed
• 250g frozen chopped spinach, thawed, excess moisture removed really well
• 3 Tbsp cream cheese
• 1/4 tsp ground nutmeg, salt and white pepper
• 2 sheets frozen pre-rolled pastry, defrosted
• milk to glaze

1. Mix spinach, cream cheese, nutmeg, S+P
2. Cut pastry sheets diagonally in 1/2
3. Place 1/4 of the spinach mixture on each pastry triangle and place chicken thigh on top
4. Bring the long ends down to cover the chicken and fold the thicker corner on top to completely encase the chicken. Pinch ends together.
5. Transfer to a greased (I prefer to use baking paper) oven tray and glaze with milk.
6. Bake 220 oC 30 minutes.