Cheesy Chicken & Chutney Puffs

prep 30 mins cook 20 mins
  • 100 g (3½ oz) cooked chicken, diced
  • 75 g (3 oz) tomatoes, diced
  • 50 g (2 oz) frozen sweetcorn, defrosted
  • 3 tablespoons tomato chutney
  • 50 g (2 oz) mature Cheddar cheese, grated
  • 500 g (1 lb) chilled puff pastry
  • flour, for rolling
  • 1 egg, beaten

Mix the chicken, tomatoes, sweetcorn and chutney together, then stir in two-thirds of the cheese.

Roll out half the pastry on a lightly floured surface and trim to a 30 cm (12 inch) square. Brush with the egg, then spoon the filling over the pastry in 9 evenly spaced mounds.

Roll out the remaining pastry until a little larger than the first layer, then place it over the other pastry square. Gently press down around the filling, then cut into 9 squares with a knife or pastry wheel. Transfer to an oiled baking sheet.

Brush the tops with a little more beaten egg, sprinkle with the remaining cheese and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until well risen and golden. Serve warm or cold with salad.

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