Instructions: Dice chicken 2cm cubes.

Finely dice capsicum. Slice mushrooms and spring onions.

Melt half butter and oil in pan, when hot, add chicken, and cook until chicken is lightly browned, turning often. Remove from pan and set aside.

Add chopped capsicum to pan and cook 2 minutes gently to soften. Add mushrooms, stock, brandy and wine, cover and cook 3 minutes to soften mushooms.

Add cream, lemon, salt and peppers. Mix ingredients to combine and simmer 3 minutes.

Dissolve cornflour in a little cold water, add to pan and stir until thickenned. Return chicken to sauce and heat through.

Warm pastry cases in moderate oven 330F/160C for 5 minutes.

Fill with chicken mixture and sprinkle with chives.

A pre-roasted chicken can be used in this recipe, reduce cooking time.

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