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Ingredients
(Makes 18)
1 pre-roasted chicken breast
3 sheets of puff pastry
1 handful each of basil, curly parsley and dill, finely chopped
4 tbsp Fountain mustard sauce
100g grated cheddar cheese
1 salad onion, finely chopped
Method
Chop the chicken breast into 1 cm squares and mix in a bowl with the herbs, onion, cheese, mustard sauce and any pan juices from the roasted chicken.
Line a baking tray with baking paper and pre-heat the oven to 200°C.
Cut the pastry into three, then in half (to give you 6 small strips).
Place 1 heaped tbsp of mixture into the centre of each pastry strip.
Fold the edges of the pastry over to form a small package the turn onto its end and squash down to form an open topped pastry.
Bake at 200°C for 15-20 minutes or until golden and oozing cheese.
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