Chicken Kumara Pie

700gm Orange Kumara

2 Onions, roughly chopped

2 garlic bulbs

2 stalks rosemary, leaves pulled off and chopped

½ cup extra virgin olive oil

1 kg chicken thighs

Neutral oil

5 pieces streaky bacon, chopped

10 button mushrooms, chopped in half

4 cups roughly chopped spinach 

25g butter

200gm crème fraiche 

1-2 sheets flaky puff pastry

1 free-range egg, lightly beaten

Roast the kumara with the garlic bulb and onion for 20mins. Sear the chicken while waiting then add on the top of the kumara and roast for another 10-30 minutes. Fry up bacon and mushrooms and remove from the pan. Add in spinach with water and from until wilts and absorbed most of moisture. Add in the chicken and kumara etc. and add in crème fraiche. Stir until combined in pan and then remove and fill the pie tins/pan. Bake for 40mins (a big pie).