Frozen puff pastry

orced. 1 cup frozen peas edium heat. ins until they getables d stock and k. rosemary. er for 3-4 mins. re adding to salt and pepper 5. Cut 6 discs of pastry to fit the ramekins or a little larger to drape. Keep the pastry off cuts. Spoon the chicken mix into the ramekins and cover with the pastry circles. 6. Press the edges to seal. Use the pastry cffcuts to decorate the top of each pie Cut two small slits in the pastry to allow the steam to escape while cooking. Brush with egg wash. 7. Bake on an oven tray for 15-20 mins until the past spuffed and golden. Serve with a fresh rosemary spri on each pot pie. Enjoy! us recipes visit us at www.borgcraft.com.au ry in the INGREDIENTS: Wheat Flour, Water, Margarine [Vegetable Oil, Water, Salt, Emulsifier (471, 472c), Acidity Regulator (330,331), Antioxidant (304,307b), Natural Flavour], Salt CONTAINS GLUTEN, WHEAT. May contain Soy. NUTRITION INFORMATION Servings Per Package: 34 Serving Size: 50 g Avg Quantity %Daily Intake* Avg Quantity per Serving a long in an air per Serving per 100 g reezer burn. pastry Energy 670 kJ 8% 1340 kJ Protein 3.4 g 7% 6.8 g Fat - Total 6.6 g 9% 13.2 g or - saturated 3.5 g 16% 7.0 g g. - trans <0.1 g <0.1 g king for Carbohydrate 25.2 g 8% 50.4 g sugars 0.6 g 1% 1.19 g. Dietary Fibre 1.4 g 5% 2.7 g Sodium 205 mg 22% 410 mg 8, Australia a % dients WRAP rg.au Borg's is a registered trade *Percentage Daily Intakes are based on an average adult diet of 8700 kJ. Your daily intakes may be higher or lower depending on your energy needs. ark of Borger