Ingredients

Ground chicken breast 1 pkg

Frozen mixed cut veg (e.g. peas, corns, and diced carrots) in equal volume as chicken, thawed

Salt and pepper

Puff pastry sheet x2 (1 box), thawed (1 hr in fridge or 30 min at RT)

1 egg, whisked

(Need a brush, a baking sheet, parchment paper, a large bowl, spatula, spoon, fork)

Preparation

  1. Preheat oven to 375 deg.
  2. Salt and pepper ground chicken in a large bowl.
  3. Stir in veg and mix well. (Optional: Add other spices if desired)
  4. Cut each pastry sheet to 6 rectangles
  5. Spread 2-3 Tablespoon-full of chicken filling to the center of the cut pastry piece, fold over, press together the three sides and seal by pressing down the fork tine on the edges
  6. Gently flatten by slighly pressing the bulge with palm of hand.
  7. Repeat steps 5-6 for the remaining pastry pieces.
  8. Brush the top with egg.
  9. Place them on baking lined with parchment paper.
  10. Bake for 20 min or until the top is crispy and golden-brown, and chicken filling completely cooked.