| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains, Dairy |
|
Jude3 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Ernest Adams puff pastry sheets |
| 400 |
g |
Trident plum tomatoes |
| 1 |
|
Red onion; chopped |
| 3 |
|
Cloves garlic; crushed, or 2 |
|
|
; teaspoons Gregg's |
|
|
; crushed garlic |
| 1 |
tb |
Fresh chopped herbs or 1 teaspoon Gregg's |
|
|
; mixed herbs |
| 2 |
|
400 g First Choice Chicken Tenders or |
|
|
; Nuggets |
| 1 |
tb |
Dolmio cheese & pinenuts pesto |
| 2 |
tb |
Best Foods mayonnaise |
|
|
Sliced tomato and parsley sprigs to serve |
| 400 |
g |
Kiwi bacon; grilled crispy |
| 1 |
|
225 gram can Golden Circle beetroot; well drained |
INSTRUCTIONS
POLLO PESTO TORTEZZAS
BACON & BEETROOT SALAD
Pollo:
Cut each pastry sheet into 4 squares.
Place onto a baking tray lined with Glad cooking paper.
Place the canned tomatoes, onion, garlic and herbs into a saut. pan.
Heat until a rich sauce is achieved.
Spoon 1 tablespoon sauce into each pastry square.
Top with 2 or 3 Tenders or Nuggets.
Bake at 200 C for 12-15 minutes until golden.
Remove and cool.
Mix together the pesto and mayonnaise, spoon over the chicken.
Add half a slice of tomato and a sprig of basil.
Salad:
For the salad, pat dry the beetroot with a Handee towel, dice chunky.
Cool the grilled bacon, chop chunky.
Mix together.
Serve with the tortezzas.
Converted by MC_Buster.
NOTES : Makes 20
Converted by MM_Buster v2.0l.
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