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Ingredients
- 1 tablespoon oil
- 500 g chicken breast fillets, thinly sliced
- 250 g mixed vegetables
- 4 tablespoons honey mustard sauce (or any other bottled sauce you enjoy)
- 1 12 sheets butter puff pastry, thawed
- 1 beaten egg, for glazing
Method
- Heat oil in frying pan.
- Stir fry chicken until lightly browned.
- Remove pan from heat.
- Slice vegetables and stir into chicken.
- Mix in prepared sauce.
- Allow to cool.
- Place 1 pastry sheet on a lightly greased tray.
- Fold in edges to form a 1cm border.
- Spoon chicken mixture into pastry case.
- Cut remaining pastry into strips.
- Lay diagonally across filling over the top.
- Glaze with egg.
- Bake in preheated oven 200 deg for 20 min or until pastry is puff and golden.
