Directions

Cut four 10cm circles from 1 sheet thawed ready-made puff pastry and arrange on a baking tray lined with baking paper. Bake at 200°C for 15 minutes. In a large frying pan, heat 1 tbsp oil on medium, add 1 large onion, chopped, and cook for 5 minutes. Add 450g potatoes, chopped into 1,5cm pieces, 1 cup chicken stock and 1/2 tsp salt. Cover and cook for 10 minutes. Stir 1 tbsp cornflour into 1/2 cup evaporated milk and add to pan with 2 cups shredded rotisserie chicken and 3/4 cup each frozen corn and frozen peas. Simmer for 3 minutes. Serve topped with 1/2 cup chopped cooked bacon and pastry. Serves 4.

EACH SERVING About 2 140kJ, 24g protein, 49g carbohydrate, 28g fat (8g saturated), 4g fibre