Smoked chicken and chutney pastry plaits
( SERVES 2 )
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|300 g||Chicken, boned smoked|
|½ cup||Apricot and mango chutney|
|2 sheets||Flaky puff pastry, olive oil, tomato and chive flavoured|
- Remove and discard any skin from chicken and chop flesh into small cubes. Shell 3 hard-boiled eggs and chop roughly. Mix eggs, chicken and chutney together. Cut one sheet of pastry in half and place half the chicken mixture down the centre of the pastry sheet.
- Cut the remaining pastry half into 1cm strips and use to plait over the top of the chicken mixture pressing edges to seal. Repeat procedure with remaining pastry sheet and chicken. Mix the remaining egg with the water and brush over pastry plaits. Bake at 220degC for 15 minutes or until golden.