“Chicken and Vegetables with Mini Puffs”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 220C/200C Fan/Gas 7. Cut the chicken into bite-sized pieces and fry in the oil until lightly browned on all sides.
  2. Add the mushrooms and cook for 5 minutes, stirring.
  3. Transfer to a saucepan and add the cans of soup, sweetcorn, and 150ml water. Cover and simmer gently for 10 minutes.
  4. Cut out 16 small rounds from the pastry. Put on a baking tray, brush with beaten egg, if using, and bake for 10 minutes (freeze any leftover pastry).
  5. Share the chicken mixture between four dishes, top with the pastry rounds and serve with mash and carrots.

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