Makes 4 bakes
1 onion finely chopped
220g shredded/sliced roast chicken
2 tbsp flour
300ml chicken stock (using a whole stock cube)
70ml milk
A sheet of ready rolled puff pastry
Take the puff pastry out of the fridge 30 minutes before you need it.
Heat the oven to 180C (fan)
Heat a drizzle of oil in a non-stick pan. Add the onion and fry for 5 minutes.
Stir in the sliced/shredded roast chicken and the flour with a little more oil if needed. Stir on a medium heat for a minute until the flour disappears.
Slowly add the chicken stock a little at a time on a medium heat, stirring continuously. Add more stock when it starts to bubble
When all the stock is gone, add the milk and season with salt and pepper.
Cut the sheet of pastry in half lengthways and then into quarters widthways, so you have 8 equal rectangles.
Place the chicken filling on 4 of the pastry rectangles, leaving a gap around the edge.
Lay the remaining 4 pastry rectangles over the top of the chicken. Lift the pastry edges towards each other and press them together.
Work your way around the join with the prongs of a fork, then trim off any excess.
Brush with milk or beaten egg and make some diagonal stripes with a dinner knife - being careful not to cut all the way through!
Bake in the oven for 25 mins or until golden brown and cooked through.
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