with a lemon herb twist using leftover roast chicken and frozen puff pastry
INGREDIENTS
2 cups shredded roast chicken
1/3 cup diced carrots
1/3 cup frozen peas
3/4 cup (180g) sour cream
2 teaspoon dijon mustard
2 tablespoon chopped basil
1 teaspoon finely grated lemon rind
1 egg, lightly beaten
Frozen puff pastry sheets
sea salt & cracked pepper
DIRECTIONS
Pre-heat oven to 180°C
Dice carrots and quick boil for 4 minutes
Mix chicken, sour cream, basil, lemon rind, mustard, carrots, frozen peas with salt and pepper
Sprinkle flour on a wooden chopping board and lay one pastry sheet on the board
Spoon the chicken mix to the right of the pastry
brush the egg mix on the inside edge of the pastry and fold over the pastry. gently press the edges with a fork to seal
Brush the top of the pie with egg mix
Bake for 30 - 40 minutes or until pie is puffed and golden
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