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
5 pieces streaky bacon, chopped
10 button mushrooms, chopped in half
4 cups roughly chopped spinach
200gm crème fraiche
1-2 sheets flaky puff pastry
1 free-range egg, lightly beaten
Preheat oven to 180C.
Roast the kumara with the garlic bulb and onion for 20mins. Sear the chicken over high heat in a frying pan while waiting for the kumara to cook. Add the chicken on top of the kumara and roast for another 10-30 minutes. Fry up bacon and mushrooms and remove from the pan. In the same frying pan, add the spinach with water and leave until it wilts and has absorbed most of the moisture.
Shred the chicken into small pices. Add in the chicken and kumara mix, along with the crème fraiche. Stir until combined in the pan and then remove and fill the pie tins/pan.
Bake for 40mins (a big pie).