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Chicken & vegetable pastries


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Serves 4

Ready in 30 Minutes

Ingredients:

● 500g Chicken Breast Fillets ● 1 tbsp oil ● 150g mushrooms, quartered ● 2 x 295g cans Condensed Cream of Chicken Soup ● 200g Frozen Sweetcorn ● 200g ready rolled puff pastry ● 1 medium egg (optional), lightly beaten ● Mash, to serve ● Carrots, to serve

Method:

1. Pre-heat the oven to 220C/200C Fan/Gas 7. Cut the chicken into bite-sized pieces and fry in the oil until lightly browned on all sides. 2. Add the mushrooms and cook for 5 minutes. 3. Transfer to a saucepan and add the cans of soup, sweetcorn and 150ml of water. Cover and simmer gently for 10 minutes. 4. Cut out 16 small rounds from the pastry. Put on a baking tray, brush with beaten egg, if using, and bake for 10 minutes. 5. Share the chicken mixture between 4 dishes, top with the pastry rounds and serve with mash and carrots.

Nutritional Info:

Special Diets:

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