These creamy chicken and cheese pasties are encased in perfectly golden, flaky puff pastry and are elevated by the smoky ham batons.
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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.
Typical values per serving when made using specific products in recipe
Energy | 1,795kJ/ 431kcals |
|---|---|
Fat | 28.8g |
Saturated Fat | 14.9g |
Carbohydrates | 24.3g |
Sugars | 2g |
Fibre | 1.5g |
Protein | 18.6g |
Salt | 1.3g |
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