Chicken, asparagus & emmental parcels
These are perfect for those days when you want the comfort of a pie but don’t have time or energy to make one. They can be assembled quickly in advance then cooked directly from frozen. For a vegetarian version, use mushroom soup instead of chicken. If you’re making the lattices at the same time, it’s best to make these first to avoid cross-contamination with raw chicken.
These are perfect for those days when you want the comfort of a pie but don’t have time or energy to make one
SERVES 4
PREP 15 MINUTES
COOK 25 MINUTES
2 sheets ready-rolled puff pastry
295g can condensed cream of chicken soup
50g grated emmental cheese
8 asparagus spears, cut into 2.5cm pieces
155g frozen peas
1 egg, beaten, to glaze
- Unroll the pastry sheets and cut each in half to make four roughly square pieces. If the pieces aren’t quite square, trim the longer sides to even them up. Set aside.
- Put the soup, cheese, asparagus and peas in a bowl then stir to combine. Now scoop a quarter of the mixture into the centre of each of the pastry squares.
- Bring up opposite corners of each square and press them together to seal in the centre. Work your way down the seams to seal and enclose the filling.
TO COOK Transfer the parcels to a lined baking sheet and brush the tops with the egg wash. Cook in a preheated oven at 180C/160C fan/gas 4 for 20-25 minutes, until crisp and golden. Serve with vegetables of your choice.
TO FREEZE Wrap each uncooked parcel in clingfilm, then transfer to a labelled plastic bag and freeze flat for up to three months.
TO COOK FROM FROZEN Place on a lined baking sheet and brush with the egg. Cook in a preheated oven at 180C/160C fan/gas 4 for 30-35 minutes, until golden.