This is a delicious yet simple bake for lunch, full of flavour too. Instead of chicken you can just use vegetables.

INGREDIENTS 

Frozen puff pastry roll

300g skinless and boneless chicken (diced)

250g potato (boiled and diced)

150g leeks (sliced)

100g grated carrot

150g baby spinach (washed and dried)

2 garlic cloves (chopped)

2 eggs (beaten)

2 tbs olive oil

2 tbs lime juice

1/2. cup double cream

150g cheddar cheese (grated)

50g parsley (chopped)

Salt and pepper to taste

METHOD

Heat the oven to 175*

Line the pastry tray with the puff pastry sheet and keep in the fridge

Heat the oil in a pan, add garlic and leeks cook for about 5 minutes

Add the chicken and for cook another 15 minutes, then add salt and pepper

Remove from heat, add spinach, carrot, lime juice and half of the parsley

In bowl mix the eggs and cream

Take the pastry out of the fridge, fill with the chicken and vegetable mixture then pour the egg mixture over the top

Sprinkle with the cheese and rest of the parsley

Bake around 30 to 40 minutes until golden brown

Serve with mixed salad leaves