Spanish chicken pot pies
7
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Serve with steamed tenderstem broccoli and carrots as an alternative Sunday dinner or midweek comfort food.
Ingredients
Ready Rolled Puff Pastry Sheets
160 g, (1/2 x 320g pack)
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, red, chopped finely
Chicken breast, skinless, raw
500 g, cut into bite size cubes
Paprika
1 teaspoon(s), & 1 tsp saffron threads, soaked in water
Dry Sherry
2 tablespoon(s)
Tinned Tomatoes
400 g, with garlic
Chicken stock cube(s)
1 cube(s)
Parsley, fresh
3 tablespoon(s), flat leaf, finely chopped
Egg, whole, raw
1 medium, raw, beaten
Salt
1 pinch
Black pepper
1 pinch
Instructions
1
Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Line a baking sheet with non stick baking paper. Unroll the pastry and lightly roll with a rolling pin until 22x24 cm. Cut equally into four pieces and chill in the fridge.
2
Spray a non stick deep frying pan with the cooking spray and cook the onion and chicken pieces for 5 minutes until browned all over. Add the paprika and saffron, with its soaking water and cook for 30 seconds.
3
Pour in the sherry and bubble for 30 seconds. Then stir in the chopped tomatoes and chicken stock cube and simmer gently for 10-15 minutes until thickened slightly and the chicken is cooked. Check the seasoning and stir in the parsley.
4
Meanwhile, remove the pastry from the fridge and transfer to the prepared baking sheet. Brush the tops of each pastry piece with a little beaten egg and bake in the oven for 15 minutes until golden, risen and cooked. Serve each portion of chicken with a pastry square.
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