| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Jude3 |
6 |
servings |
INGREDIENTS
| 2 |
|
Spring onions |
| 2 |
c |
Cooked chicken |
| 2 |
tb |
Red currant jelly |
| 1 |
tb |
Whole grain mustard |
| 1/2 |
c |
Natural unsweetened yoghurt |
|
|
Freshly ground black pepper |
| 2 |
|
Sheets pre-rolled flaky pastry |
|
|
Milk |
| 1 |
tb |
Sesame seeds |
INSTRUCTIONS
Trim spring onions and slice finely.
Mix spring onions, chicken, red currant jelly, mustard, yoghurt and pepper
together.
Place a sheet of pastry on a baking tray. Mark into three.
On the outer thirds of the pastry cut 2 cm wide slashes on the diagonal.
Place half the filling down the uncut middle third of pastry.
Arrange cut pieces of pastry alternating over the filling to form a plait
effect.
Repeat with second sheet of pastry and remaining filling.
Brush top with milk and sprinkle with sesame seeds.
Bake at 220 C for 15 to 17 minutes or until golden brown.
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