To accompany the Balsamic mushroom Tacos i made these tortas. My partner loves meaty pastries and I love flavoursome whole food so to compromise i made these very tasty and easy chicken pastries.

Chicken, Mushroom, Thyme & Taleggio Torta 

Ingredients

20g unsalted butter
1 tbs olive oil
1 garlic clove, finely chopped
250g Swiss brown mushrooms, sliced
200g baby spinach leaves
1 tbs fresh thyme leaves
4 frozen puff pastry sheets, thawed
2/3 cup onion marmalade (see note)
2 poached chicken breast fillets, shredded
300g Taleggio cheese or Brie as alternative
1 egg, beaten

 Method

1. Preheat oven to 190°C.

2. Melt butter and oil in a pan over medium heat.

3. Cook garlic and mushrooms, stirring, for 3-4 minutes until mushrooms soften.

4. Turn heat to medium-high and cook 2-3 minutes until liquid is almost evaporated.

5. Add thyme. Season.

6. Lay 1 pastry sheet on a work surface with one corner pointing towards you.

7. Spread with 2 tbs onion, leaving a 4cm border.

8. Top with a quarter of the chicken, then a quarter each of the baby spinach, mushroom mix and cheese.

10. Brush edges with egg, then bring all 4 corners up to form a parcel and press edges together to seal.

11. Place on a large lined baking tray. Repeat to make 4 tortas.

12. Brush with egg and sprinkle mixed herbs, Salt and cracked pepper.

13. Bake for 20 minutes or until golden and puffed.

Serve tortas with a green salad.

Note:  Onion Marmalade Recipe
Heat oil in a large saucepan over medium-low heat. Add onions. Cook, stirring often, for 25 minutes or until soft and light golden. Add sugar and vinegar. Reduce heat to low. Cook for a further 10 minutes or until caramelised. Remove from heat. Set aside