Easy chicken pastries

Who doesn't love that combo of flaky pastry and delicious roast chicken? Here's a simple and comforting chicken pastry stuffed with roasted root vegetables. This recipe is for the more confident child-chefs as there's quite a few steps. But trust me it's worth it. It's not quite a Greggs chicken bake, but I reckon it'll do the job!

These are fab served cold as part of a picnic or packed lunch, as well as being eaten hot from the oven for dinner.

If you're looking to make ahead and freeze, then simply skip putting them in the oven and freeze on a plate lined with baking paper for 1 hour. Then pop them into your freezable a container. Cook straight from frozen for 30 mins.

Makes 6 pastries

INGREDIENTS

• 300g chicken (breast or boneless thighs will do)

• Half onion, sliced

• 2 carrots, diced small

• 1 parsnip, diced small

• 150g swede, diced small

• 2 garlic cloves, minced

• 2tbsp dried sage

• ½ tbsp mustard

• 2 tbsp plain flour

• 100ml chicken stock

• 1 egg

• 1 packet puff pastry

PRE-CHOPPING

• Slice the onion

• Dice the carrots, parsnip and swede, so they’re around the size of a 5p

• Mince your garlic with a garlic crusher

KIT LIST

• Oven

• Garlic crush

METHOD:

• Preheat your oven to 180C

• Put your parsnips, carrots and swede on a baking tray. Add the dried sage, a good pinch of salt & pepper and a glug of oil. Mix everything around to ensure it’s fully coated. Pop in the oven for 10 minutes

• After 10 minutes, add your chicken and onion to the baking tray with the vegetables.

• Roast in the oven for another 20 mins. (Cooking time of the chicken will really depend on its thickness. Check by making a small incision and collect some juices with a spoon, if they’re clear then you’re good to go!)

• Once done, allow everything to cool for 10 minutes. Then shred the chicken using 2 forks and add it to a mixing bowl

• Add the rest of the roast veg along with 2 tablespoons of plain flour, the mustard and the chicken stock to your mixing bowl.

• Mix everything together and allow to cool for another 10 mins if the mix still feels hot.

• Meanwhile, crack an egg into a small bowl and whisk it.

• Cut your pasty into large rectangles. Spoon some mixture on one side and then brush the edges with egg. Fold the empty side over onto the mixture and use the edge of a fork to press the sides together.

• Repeat this with the rest of your mix and pastry.

• Brunch all pastries with the egg mixture and pop into the oven for 20 minutes.