• 2 Jus-Rol puff pastry squares
  • 150 g roast chicken breast, skin removed, cut into strips
  • 6 cherry tomatoes, halved
  • 3 tbsp green pesto
  • 6 fresh basil leaves, to garnish


  1. 1

    Defrost the squares at room temperature (it should take approximately 10 minutes). Preheat the oven to 220°C / fan 200°C / gas 7.

  2. 2

    Using a small sharp knife lightly score a border around the pastry square 1cm from the edge. Combine the chicken and the tomatoes with the pesto and spread over the pastry, being careful not to go over the border so it will puff up.

  3. 3

    Whisk the egg yolk with 1 tbsp of cold water and then brush the border with the egg mixture. Place on a baking tray and cook in the oven for 16-18 minutes or until the pastry is golden brown. Garnish with fresh basil leaves and serve.

Nutritional Details

Each serving provides
  • Energy 1964kj 469kcal 23%
  • Fat 28.5g 41%
  • Saturates 11.9g 60%
  • Sugars 2.6g 3%
  • Salt 1.47g 25%

% of the Reference Intakes

Typical values per 100g: Energy 846kj/202kcal

Each serving provides

28.4g carbohydrate 2.8g fibre 23.9g protein

Also in these Scrapbooks

Back to top