These kid-friendly pastries are packed full of chicken and vegetables in a mild cheese sauce. Let the little ones help fill the parcels and brush on the egg, then serve them up with tomato sauce on the side.
Perfect in a Lunch Box?
Ingredients:
- 30g soft butter
- 1 tbs olive oil
- 2 leeks (washed, sliced)
- 1 tbs plain flour
- 1 cup milk
- 1 cup cream
- 1/2 cup frozen peas
- 1/2 cup corn kernels
- 1 cup cooked chicken (chopped)
- 1 1/2 cups cheese (grated)
- 6 sheet shortcrust pastry
- 1 egg (beaten)
Method:
Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
Melt butter with oil in a large frying pan over gentle heat. Add leeks and cook for eight minutes until soft.
Add flour and cook, stirring for one minute. Pour in milk and cream, stir well and allow it to simmer for three minutes, or until thick. Add corn, peas and chicken and stir into sauce. Remove pan from heat and stir through grated cheese. Allow to cool completely.
Cut each pastry sheet into four circles with approx. 12cm diameter. Holding a circle in your hand, brush edges with beaten egg. Spoon in about 1/3 cup of filling and press edges together. Place upright on baking paper and crimp edges with fingertips. Repeat with remaining ingredients.
Brush the tops of the parcels with remaining egg. Bake for 20 to 25 minutes until golden.
Note: Puff pastry also works well in this recipe.
Recipe by Greer Worsley, who blogs at www.typicallyred.blogspot.com.
Source: www.kidspot.com.au.