58. PUFFY PILLOWS

Before you begin:

•	Kitchens can be dangerous so make sure you have just read the Kitchen Safety Checklist.
•	Check with Mum or Dad that you are allowed to cook.
•	So the food doesn’t get any germs wash your hands with warm soapy water and dry them well.
•	Read the recipe through before you begin and get out all the equipment and ingredients you will need.
•	Don’t forget to have fun, and the best cooks ALWAYS clean up their mess.

Makes: 16–18

Here’s what you need:

•	500g lean minced chicken
•	3 tablespoons Leggo’s Pesto Sun Dried Tomato
•	1 cup fresh breadcrumbs
•	3 spring onions, finely chopped
•	3 sheets puff pastry
•	1 egg lightly beaten

Here’s how to do it:

1.	In a bowl combine chicken, Leggo’s Pesto, breadcrumbs and onion.
2.	Cut each pastry sheet in half and then in thirds to make 6 rectangles. Place 1 heaped tablespoon of chicken filling on one half of each rectangle of pastry. Brush edges of pastry with egg, fold pastry over to cover filling and seal edges. Place on an oven tray and lightly brush the top with egg, sprinkle with dried herbs if desired.
3.	Bake in a preheated oven at 200°C for 15-18 minutes or until golden and puffed.

Setting Up Time: 15 minutes

Cooking Time: 15 minutes

HOT TIP: Any variety of Leggo’s Pesto can be used in this recipe.