Creamy Pesto Chicken Bakes #shorts #pastry #chicken #christmas #baking #foryou #recipes

Creamy, cheesy, PESTO CHICKEN BAKES. I’ve used Sun-dried tomato pesto in these and they taste INSANE! Recipe below. SAVE. Ingredients -makes 6 400g Chicken breast, cut into small pieces 2 Puff pastry sheets 2 tbsp, Butter 1 Small onion, finely diced 1 tsp Garlic, minced or pate 1 tsp Chicken stock powder, mixed in 100ml water 1/2 tsp each of the following - mixed herbs, ground black 1 tsp Paprika 3 tbsp Sun-dried tomato pesto 100ml Double cream Salt to taste Mozzarella, grated 2 tsp Corn flour mixed in 100ml water Egg wash Method Step 1 - In a pan, on medium heat, add the butter, once melted, add the onions and garlic, sauté until the onions have softened. Now add the chicken, and all of the dry seasonings. Sauté for a few minutes, now add the pesto and sauté for another 2 minutes. Add the chicken stock, and corn flour slurry. Stir and turn the heat down, let it simmer for 15 minutes. Remove from the heat and let it cool down. Step 2 - Pre heat the oven to 185c or you can bake in an air fryer too. I cut each puff pastry sheet into 6 even squares (12 in total). Lay baking paper on a baking tray or air-fryer tray. Step 3- Place a sheet of puff pastry down, add 2 tablespoons of the chicken mixture in the middle and top with mozzarella, cover with another sheet and press the sides down, now seal with a fork all the way round. Make 3 slits on top and brush with the egg wash. Step 4 - Bake for 20-22 minutes! Let the bakes cool down a little before serving! Enjoy!