Recipe IngredientsSee Below
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 frying pan, heat 1 tbsp oil on medium. Add 3 medium carrots, chopped, and 1 large onion, chopped, and cook for 10 minutes. Add 340g skinless, boneless chicken breasts, chopped, 1 cup frozen peas, 1.5 cups chicken stock and 1/4 tsp each dried thyme and salt, and heat to simmering. Stir 3 tbsp cornflour into 1/4 cup chicken stock and add to frying pan. Simmer for 5 minutes, or until chicken is cooked. Serve topped with puff pastry. Serves 4.
EACH SERVING: About 1 590kJ, 27g protein, 31g carbohydrate, 16g fat (4g saturated), 4g fibre.