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200g Chicken Skinless Breast Fillets
90g Cooks' Ingredients Smoked Ham Batons
120g Président The Emmental Grated
150g essential Waitrose Reduced Fat Soured Cream
2 tbsp tarragon
8 frozen puff pastry squares, thawed according to packet instructions
1 medium essential Waitrose Free Range Egg, lightly beaten
2 tsp nigella seeds
Mixed salad, to serve
Preheat the oven to 220ºC, gas mark 7. Roughly chop the chicken and place in a large bowl. Stir in the ham, Emmental, soured cream and tarragon.
Divide the mixture between the pastry squares. Brush the border with a little water then fold in half diagonally to enclose the filling and form triangular parcels. Using a fork or your fingers, press or pinch the edges together to seal.
Transfer the parcels to 1-2 large non-stick baking sheets, leaving enough room between each to puff up. Brush with beaten egg, sprinkle with nigella seeds and bake for 20-25 minutes until puffed, golden and piping hot in the centre. Serve warm or cold with salad.
Tarragon is a fabulous partner for both chicken and cheese but can be swapped for parsley for a milder flavour.
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