Directions

1. Preparation: Preheat your oven to 190°C (375°F).

2. Pastry Prep: Divide each sheet of puff pastry into 6 even squares. You'll have 12 squares in total. Set aside.

3. Chicken & Veggie Sauté: In a large skillet, heat the olive oil or butter over medium heat. Add the onions and garlic and sauté until translucent. Add the diced chicken and cook until lightly browned on all sides. Add the mushrooms and bell pepper, and continue to cook for another 3-4 minutes until the vegetables are softened.

4. Sauce Addition: Stir in the Spicy Rye's Mango Pepper Sauce and mix well to coat the chicken and vegetables evenly.

5. Broth & Cream: Pour in the chicken broth and bring the mixture to a simmer. Once simmering, reduce the heat and stir in the heavy cream or milk. Let the mixture cook for another 5 minutes until slightly thickened. Add the thyme, salt, and pepper, and stir well. Remove from heat and set aside.

6. Assembly: On a baking sheet lined with parchment paper, place 6 puff pastry squares as the base. Spoon the chicken and mushroom mixture with Spicy Rye's sauce onto each square, leaving a small border around the edges.

7. Topping: Place another puff pastry square over each filled base. Press the edges to seal, and use a fork to crimp the edges if desired. Make a small slit on the top of each bake to allow steam to escape.

8. Egg Wash: Beat the egg with a tablespoon of water to make an egg wash. Brush the tops of each bake with this egg wash for a golden finish.

9. Baking: Place the bakes in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and crisp.

10. Serving: Remove from the oven and let the bakes cool slightly. Garnish with fresh parsley if desired. Serve warm and enjoy the spicy and tangy flavours of your Mango Pepper, Chicken, and Mushroom bakes with Spicy Rye's Sauce!