Chicken, Crème Fraîche & Kale Puff Pie - Carême Pastry

Ingredients

• 2 (375g packets) Carême All Butter Puff Pastry, defrosted
• 350g cooked shredded chicken
• 200ml creme fraiche
• 1 bunch kale, roughly chopped
• 3/4 cup frozen peas
• 1 tsp dried tarragon
• Salt and pepper to taste
• 1 egg
• Preheat oven to 200° Celsius fan-forced.
• Line the base of a 20cm round spring form pan with spray oil and baking paper.
• Place kale in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 3 to 4 minutes or until wilted. Drain and roughly chop again.
• In a bowl combine chicken, kale, peas, tarragon and creme fraiche. Season with salt and pepper.
• This next bit requires a little bit of cutting, it might look fiddly but really it’s not hard and to make it easy we have included a diagram of how to cut the pastry from the first sheet.
• Cut: 1 x 20cm circle 1 x rectangular strip 20cm x 6cm and 2 x strips 26cm x 6cm.
• From the second packet cut a circle for the lid (wrap remaining pastry and re-freeze within 24 hours of defrosting).