These are delicious and impressive-looking if you make the pastry neat !
Chicken Pesto Pies
4 sheets puff pastry
4 medium sized chicken thighs
1 tablespoon basil pesto
1 large handful baby spinach leaves
1 cup grated mozzarella
1 egg and 1 tablespoon water, beaten
Preheat oven to 220C (200C fan forced) / 450F
Pound chicken out to 1.5cm /0.5″ thick between sheets of plastic wrap
Spread chicken with a tablespoon of pesto, couple of spinach leaves and 2 tablespoons of cheese. Fold over to enclose filling.
Cut pastry into 16cm /3″ circles. Place chicken in centre and top with more pesto, spinach and cheese. Brush pastry border with egg wash. Pinch corners together to wrap around sides of chicken. Brush pastry with egg wash.
Place on lined baking tray. Bake for 20-30mins.
