Picnic / Alfresco / BBQ

Serves 4

Preparation time: 20 minutes plus chilling
Cooking time: 25-30 minutes

150g wholemeal flour
150g plain flour
150g butter, diced
220g pack 2 roasted chicken breasts, diced
4 spring onions, chopped (60g)
50g baby corn, cut into 1cm slices
5 cherry tomatoes, chopped (50g)
4 tbsp tomato pesto (80g)

Method

Preheat the oven to 200oC, gas mark 6.

Place the flour and butter in a food processor and mix until fine breadcrumbs.  Add 4 tbsp water and process until a soft dough forms.  Knead gently then cover with clingfilm and chill for 15 minutes.

Meanwhile, mix together the chicken, vegetables and pesto. 

Roll out the pastry and cut 4 x 17cm circles and divide the filling between them.  Wet the pastry edges with a little water and fold over the pastry to seal in the filling to make a pasty shape.

Place on a baking tray and brush with a little milk.  Bake for 25-30 minutes.

Ideal served hot or cold as part of a picnic with a fresh tomato salsa.

Tips

• Diced cooked turkey can be used instead or use a basil or rocket pesto for a fresh herb flavour.

Nutritional information

Per serving

• 719kcals
• 30g protein
• 44g fat of which 23g saturates
• 55g carbohydrate of which 3g sugars
• 5g dietary fibre
• 504mg sodium