Name: Tex mex pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 bbq chicken, meat shredded; 400 gram tin red kidney beans, drained and rinsed; 1 cup tomato passata; 2 tablespoon reduced-salt taco seasoning; 1/2 teaspoon ground chilli powder; 3 spring onions, chopped; 100 gram manchego cheese, cut into small cubes; 2 cup chicken stock; 1 1/2 tablespoon cornflour; 2 sheets reduced-fat puff pastry; sea salt flakes; light sour cream and small handful of chopped coriander, to serve

Ingredients

1 bbq chicken, meat shredded

400 gram tin red kidney beans, drained and rinsed

1 cup tomato passata

2 tablespoon reduced-salt taco seasoning

1/2 teaspoon ground chilli powder

3 spring onions, chopped

100 gram manchego cheese, cut into small cubes

2 cup chicken stock

1 1/2 tablespoon cornflour

2 sheets reduced-fat puff pastry

sea salt flakes

light sour cream and small handful of chopped coriander, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Place chicken, kidney beans, passata, taco seasoning, chilli powder, spring onions and most of manchego cheese in large mixing bowl and stir to combine.

2.Stir chicken stock and cornflour together in small mixing bowl and add to chicken; stir well to combine. Spoon evenly into ramekins and place on baking tray.

3.Cut pastry into shapes (squares or rounds) 1cm or 2cm larger than the rim of ramekins. Top pies with pastry, sprinkle with a little sea salt and bake for 25 minutes until pastry is golden and filling is heated through.

4.Remove pies from oven and serve with a dollop of sour cream and a sprinkling of coriander.

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Ingredients

Method

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