• Puff Pastry
  • egg yolk mix
  • 1.5kg chicken, steamed (or app 750g chicken meat e.g. breast, thigh, tenderloins)
  • 4-5 bacon rashers
  • 1 x 440g can cream of chicken soup
  • ½ cup cream
  • 1 onion
  • pepper to taste

Cut cooked chicken into small pieces. Cut bacon into small pieces and fry until crisp. Add onions and cook until soft. Mix together soup and cream and then add chicken, bacon and onion. Add more seasoning if desired and water if too thick.

Rolls – Cut puff pastry in half. Place some of chicken mix in the middle of sheet and bring sides and ends together. Slit and glaze with egg yolk mix. Bake in hot oven until well browned (220 degrees).

Pie – Pour chicken into pie dish. Cut thin strips from the ends of pastry and place around edge of dish. Brush with water, then place pastry on top of pie. Press edges together then trim off surplus with a sharp knife. Make a slit and glaze with egg yolk mix. Stand pie dish on a baking tray. Bake in hot oven for approx. 20 minutes and then turn back to 180 degrees and bake until well browned.

Mini Pies – Cut pastry in circles to fit patty cake tins and put in. Add mixture and then smaller piece of pastry for top. Join pastry pieces up, slit and glaze. Bake in a hot oven until well browned.