Chicken Pesto Pockets

Vegetarian chicken, cheddar and pesto pockets!

Posted by Cat Morley

About

Share

You Will Need (7 things)

  • 200 g Puff Pastry
  • 200 g Cheddar Cheese
  • 6 tbsp Pesto
  • 6 Quorn chicken fillets, defrosted
  • Milk for brushing
  • Dried Herbs
  • Sea Salt

Steps (8 steps, 25 minutes)

  1. 1

    Roll out the puff pastry and cut into four large squares.

  2. 2

    Spread the middle of each pastry square with pesto.

  3. 3

    Place a Quorn chicken fillet in the middle of the pastry.

  4. 4

    Top with some chunks of cheddar cheese.

  5. 5

    Wrap the pastry around the Quorn, making sure it's sealed inside and press down the top and bottom edges with a fork.

  6. 6

    Place on a baking sheet lined with parchment paper and score the top of each pocket with a knife.

  7. 7

    Brush with milk and sprinkle with dried herbs and a little sea salt.

  8. 8

    Bake in a preheated oven at 220ºC for 15 minutes until golden.