Serves 4 (Double it and enjoy some the next day- trust me you'll want too!)
Prep: 30 minutes Cooking time:15 Minutes
Ingredients
2 sheets of Puff pastry
1 Cup sliced Cooked Chicken
1 Courgette/Zucchini grated
1/2 small sweet potato (Kumara) Golden is the best! grated
1 red onion finely chopped
1/2 Cup of ricotta or cottage cheese, we prefer the cottage cheese- low fat is fine, but why??
2T Chopped Basil leaves (or 1 teaspoon of dried - but fresh is nicer)
An egg for glazing
salt and pepper.
Turn the oven on to 200degC fan forced or 220degC conventional.
Combine all ingredients except the egg and pastry adding salt and pepper to your personal taste.
Cut each pastry square in half diagonally. And add a quarter of the mixture to one side of each triangle.
Brush the edges lightly with water. And fold pastry over the mixture. I like to press the edges closed gently.
Brush over with the egg glaze.
Bake for 15 minutes or until golden and puffed.
Enjoy!!
Note: You can substitute your fave vegetables eg; carrot, capsicum, mushrooms etc just make sure they are grated or finely sliced/diced. A sprinkling of Feta in the mix adds a nice kick for grown ups. You can also use other herbs if that's your preference thyme would go well with the chicken, parsley or chives also an option.
They taste almost as good cold as hot.
You can make smaller pies by cutting each square into four smaller squares, add an appropriate amount of filling and then fold on the diagonal.
♥
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