• ½ cup Flour
• Salt and Black Pepper to taste
• 1 kg Chicken Fillets cut into stir-fry strips (2.2 pounds)
• Olive Oil to fry
• 125 g Bacon chopped (5 ounces)
• 250 g Mushrooms (8 oz)
• 1 Onion chopped
• 1 Large Tomato peeled, chopped
• 4 cups Spinach chopped
• 1 t Dried Mixed Herbs
• ¼ cup Fresh Cream (whipping cream/double cream)
• 1 roll Frozen Puff-Pastry defrosted
• 1 Egg Yolk mixed with a little milk, for glazing

• Preheat oven to 200°C (400°F). Lightly spray or oil a 20 x 30 cm oven dish (or prepare individual ovenproof dishes).
• Combine the flour with salt and black pepper. Dredge the chicken strips in the flour mixture and fry in a little olive oil in batches until cooked through and lightly browned. Remove the chicken and set aside.
• In the same pan, fry the chopped bacon until crispy. Remove and combine with the cooked chicken; set aside.
• Using the same pan, cook the mushrooms until soft, then add the chopped onion and fry until translucent. Stir in the chopped tomato and chopped spinach and continue to cook until the spinach wilts.
• Add the dried mixed herbs and fresh cream to the vegetable mixture. Simmer gently for 1–2 minutes to bring the flavors together.
• Remove the pan from the heat and stir the cooked chicken and bacon into the creamy vegetable mixture.
• Transfer the filling to the prepared oven dish. Allow the filling to cool completely before covering with the defrosted puff pastry. Trim any excess pastry and, if you like, use the trimmings to create decorative shapes on top.
• Brush the pastry with the egg yolk mixed with a little milk. Bake for approximately 30 minutes, or until the pastry is puffed and golden brown. Serve hot.

Recipe slightly adapted from a publication in HUISGENOOT magazine. This version focuses on balance of flavor and simple preparation. For a lighter pie, reduce the bacon or use a lower-fat cream alternative; for richer flavor, try using chicken thighs instead of fillets.

Make-ahead tip: Prepare the filling earlier in the day, refrigerate and cover with pastry just before baking. This makes it easy to serve guests without last-minute rush.

Leftovers: Store any cooled leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat gently in a 160–170°C (320–340°F) oven until warmed through to preserve pastry texture, or reheat individual portions in a microwave if short on time.

Serving suggestions: Serve with steamed or roasted seasonal vegetables, a crisp green salad, or simple boiled potatoes. A light, acidic side like a lemon-dressed salad pairs well with the creamy filling.

Variations: Add a handful of grated cheese before sealing the pastry for extra richness, or include a few fresh herbs such as parsley or chives folded into the finished filling for bright, fresh flavor.