Easy Chicken & Vegetable Pasties

Ingredients

• 75 g Iceland frozen cooked chicken breast (approx)
• 60 g Iceland frozen sweetcorn (approx)
• 45 g Iceland frozen mixed peppers (approx)
• 500 g pack Frozen Puff Pastry (or use ready-rolled pastry)
• a little flour to dust your work surface
• 100 g soft cheese (I used the low fat version)
• 2 tsp dried oregano
• 1 egg

Instructions

1. 1

   --- Please ensure that all of the ingredients are fully defrosted before use (I recommend leaving them overnight in the fridge). ---

2. 2

   Pre-heat your oven to 220ºC/200ºC fan

3. 3

   Line your baking sheet with a non-stick cooking liner of grease with butter.

4. 4

   Tear the chicken (75g) into smaller pieces with your fingers and put it into a large bowl. Add the sweetcorn (60g), peppers (45g), soft cheese (100g) and oregano (2 tsp) and mix until fully combined.

5. 5

   Dust your work surface with a little flour and then roll out your pastry into a rectangle 2-3mm thick.

6. 6

   Use a knife to cut the pastry into 6 squares (a dinner knife is fine, no need for anything too sharp).

7. 7

   Evenly divide the chicken filling onto the centre of each square of pastry.

8. 8

   Fold the pastry in half over the filling to form a triangle and then push down around the edges to seal in the filling. Use the prongs of a fork to push down the edges a little more to ensure they're sealed and leave a nice pattern.

9. 9

   Place the pasties onto your baking sheet.

10. 10

    Break your egg into a small bowl and beat it with a fork. Using a pastry brush, brush a little egg over the top of each pasty. Use your fork to prick a few holes in the top of each one.

11. 11

    Pop them into the oven for 15-20 minutes, until the pasty is golden brown.

12. 12

    Once cooked remove from the oven, either enjoy them hot (caution they will be very hot so allow them to cool a little) or pop them onto a cooling rack to cool before eating them cold.