Chicken & mushrooms: Heat a pan to high heat. Slice 2 chicken thighs into bite sizes pieces. Thinly slice 100g mushrooms. Add 1 tsp canola oil to the pan, along with the sliced chicken. Season with ½ tsp salt and ½ tsp pepper. Cook for 5-7 minutes, until partially cooked, then remove. Add sliced mushrooms and 2 tsp crushed garlic, and cook for 5 minutes until softened. Stir through 1 cup baby spinach and stir until wilted. Remove from the heat.

Caramelised onions : Heat 1 tbs butter in a pot over medium heat. Finely slice 1 onion. Add to the butter, and cook for 5-10 minutes, to soften. Stir through 1 tbs fig jam/honey.
Filling: Grab the spinach/mushroom mix, and add in cooked chicken, 75 g cream cheese, 1 egg, ¼ cup grated cheese and 1.5 tsp mustard.

Pastry : Unroll pastry on baking tray. Spread filling evenly, leaving 3cm border. Top with caramelisedonions. Fold pastry edges over filling, pressing corners to seal. Brush with milk. Bake 20–25 mins until pastry is puffed and golden. Cool 5 mins.