Looking for a perfect comfort food dish? You’ve found it!
start to finish: 1 hour. Makes 8 bakes.
Ingredients
- 1 onion finely chopped
- 1 cup shredded/sliced roast chicken
- 2 tbsp flour
- 1 1/4 cups chicken stock
- 1/3 cup milk
- 2 sheets of ready rolled puff pastry
Directions
- Heat the oven to 375F
- Heat a drizzle of oil in a non-stick pan. Add the onion and fry for 5 minutes.
- Stir in the flour and a drizzle more of oil.
- 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, stir in the shredded roast chicken and add the milk.
- Season with salt and pepper. Take off the heat and leave to cool.
- Cut the sheet of pastry in half lengthways and then into quarters width-ways, so you have 8 equal rectangles.
- Place half 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!
- Repeat with the rest of the filling and the other sheet of pastry until you have 8 bakes.
- Bake in the oven for 25 mins or until golden brown and cooked through.
