1 tbls butter 1 garlic clove 200g mushrooms 100g baby spinach 1 tbls thyme leaves 4 puff pasty sheets 2/3 cup onion marmalade or onion relish 2 roughly shredded bbq chicken breasts 150g soft cheese (brie or camembert) - sliced thin 1 egg, beaten olive oil

1. Preheat oven to 190 2. Oil up a pan over medium heat, adding mushrooms, garlic and butter. 3. When mushrooms turn soft add spinach and thyme. Cook until spinach is wilted. Drain off excess liquid. 4. Cut pastry sheets into quarters. 2 qtrs will be used in each torta, making 8 tasty pastries. 5. Leaving a 1cm border, spread onion marmalade over a pastry qtr. Top with 1/8th of mushroom mix, chicken and cheese. 6. Brush edges with egg and place another pastry qtr on top. Seal around egdes. 7. Repeat 5 & 6 until all tortas are made. Brush tops with remaining egg. 8. Place on lightly greased tray and cook for 25 mins or until golden.