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Cook
30m
Cook
30m
Ingredients
Method
Nutrition
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Step 1
Preheat the oven to 200°C fan/ 220°C conventional . If needed, gently flatten the puff pastry squares slightly so they’re the size you want for serving. Place them on a lined baking tray, lightly brush the tops with beaten egg, then lightly score the pastry with a knife. Bake for 12-15 minutes, until well risen and golden.
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For
2
M
I
For the filling
200
g
Chicken breast, diced
2
Bacon medallions, chopped
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Per Serving
Calories
439kcal
Fat
19.9g
Carbs
25.1g
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Cream: You can swap the single cream for around 60-75g reduced-fat crème fraîche (per 100ml of cream). Stir it in over a lower heat and add a splash of stock or water if needed to loosen the sauce.
Scoring: Only lightly score the pastry rather than cutting all the way through.
Sauce: The sauce will continue to thicken as it cooks and sits. If it gets thicker than you’d like, stir through a splash of water until it reaches the consistency you want.
Bacon: Bacon medallions keep it a little leaner, but another bacon you enjoy will work too
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Made it?
I served mine with mash and tenderstem broccoli, but peas, green beans or other steamed vegetables would work well too.
under 60 minutes,
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chicken,
dinner,
under 45 minutes,
creamy,
easy recipes,
comfort food,
quick recipes,
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under 500 calories,
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under 600 calories,
low faff,
high protein,
pie,
hob,
meal prep,
freezer
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