1 Tbsp Olive oil
½ Onion, chopped
2 cloves garlic, crushed
4 chicken fillets, cooked and shredded
2 Tbsp Seven Colours Grill Seasoning™
200 g brown mushrooms, sliced
1 cube Chicken stock, dissolved in 1 cup boiling water
1 cup fresh cream
2 rolls puff pastry
1 egg, beaten


Preheat the oven to 180°C. In a saucepan, over medium heat, add the olive oil, onion and garlic. Season chicken fillets with Seven Colours Grill Seasoning™ and add to saucepan. Fry and stir frequently. Add the mushrooms and fry until golden. Add chicken stock and simmer for 10 minutes. Stir in the cream. Remove from heat. Line an oven-proof dish with a pastry sheet, pour the chicken mixture over and top with the other pastry sheet, folding edges over the dish using a fork. Glaze the top pastry with the beaten egg. Bake for 20 minutes, or until the pastry is golden.