Glazed Pasty Pies

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease individual pie tins or the holes of a muffin tin.

Heat half the butter in a frying pan and gently cook the shallots and garlic until translucent. Add the mushrooms and cook gently for 2–3 minutes and set aside.

Season the chicken breasts with salt and pepper. Heat the remaining butter in a pan and cook the chicken for about 4 minutes on each side. Remove from the pan and set aside.

Put the spinach in a pan with just the water clinging to the leaves. Cover and cook for 1-2 minutes until wilted. Drain, refresh in cold water and drain well. Squeeze out the excess moisture and chop roughly.

Cut the chicken into thin strips and mix with the spinach, mushroom mixture and egg. Season with salt and pepper.

Divide the pastry into 16-24 pieces and roll out into thin rounds.

Line the tins with half the rounds. Divide the filling between them.

Place the remaining rounds on top of the filling and press together to seal the edges. Brush with egg yolk.