Chicken and Pesto Pasties Recipe at MyDish

Chicken and Pesto Pasties

4 stars based on 2 reviews Rate this Recipe

Method

  • 1. Preheat oven to 220°C, fan 200°C, gas 7.

  • 2. Unroll the pastry out into 4 rectangles and spread each with 1 teaspoon pesto.

  • 3. Place some chicken and 3 whole cherry tomatoes in the centre of each rectangle, then fold over to enclose the filling.

  • 4. Crimp the edges with a fork to seal and brush the pastry with beaten egg.

  • 5. Place on a lined baking tray and bake for 15 minutes until golden.

  • Serve with cooked new potatoes and broccoli – and your leftover chicken is transformed into a new and exciting dish.
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    Ingredients

    • 1 pack Ready rolled puff pastry
    • 1 tsp. Green pesto
    • 500 g Leftover roast chicken
    • 2 Tomatoes
    • 1 Egg
    • 500 g New potatoes
    • 1 Broccoli

    By Views 5396  Added Wed Oct 14 2009


    Great recipe to use up your leftover chicken.

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