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 Prep Time: 20mins - Cook Time: 30-35min - Serves: 4-5

The perfect way to get in your greens with our Chicken, Minted Pea & Spinach mince!


500g Chicken Minted Pea & Spinach mince

1 tbsp Olive Oil

1 large Onion, diced

100g Baby Spinach Leaves

300g Creme Fraiche

320g Ready Rolled Puffed Pastry

1 Egg, beaten 


  1. Preheat the oven to 200°c/fan 180°c. Heat the oil in a large saucepan over a medium heat, add the onion and sauté for 5 minutes, then add the mince and cook until browned and cooked through.
  2. Add the spinach and place the saucepan lid on for 2 minutes, this will help wilt the spinach.
  3. Remove from the heat, stir through the creme fraiche and season with black pepper.
  4. Unroll the puff pastry, and cut a 5mm strip from the pastry to go round the pie dish. Brush the edge of the pie dish with a little water then press the pastry strip onto it. Brush the strip with egg wash.
  5. Spoon the filling into the pie dish. Place the remaining pastry over the top and trim the excess, then use the back of a fork to crimp the edges together. Brush all over with egg wash.
  6. Bake in the oven for 30-35 minutes until golden and risen.

Nutritional Information Per 100g Per Portion
Energy 874kJ/209kcal 2219kJ/532kcal
Fat 11g 29g
of which Saturates 4.2g 11g
Carbohydrate 16g 41g
of which Sugars 5.6g 14g
Protein 9.7g 25g
Salt 0.55g 1.4g


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