Ingredients
• 2 teaspoons olive oil
• 500g Steggles chicken breast mince
• 2 green onions, chopped
• 1 garlic clove, crushed
• 1 1/2 cups frozen mixed vegetables (peas, corn, beans, capsicum, carrot)
• 1/2 cup light and creamy evaporated milk
• 125g can creamed corn
• 4 sheets frozen reduced-fat puff pastry, partially thawed
• 1 egg, lightly beaten
• Tomato sauce, to serve
Method
1. Heat oil in a large frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
2. Add onion and garlic. Cook, stirring, for 1 minute. Add frozen vegetables, milk and corn. Cook, stirring, for 5 minutes or until sauce has thickened slightly. Remove from heat. Cool.
3. Preheat oven to 200°C/180°C fan-forced. Grease 2 large baking trays. Cut each pastry sheet into 4 squares. Spoon 2 tablespoons mince mixture over 1 half of 1 pastry square. Brush edges with egg. Fold over 1 side of pastry to enclose filling. Press edges together with a fork to seal. Place on prepared tray. Repeat with remaining mince mixture, pastry squares and egg. Brush tops with egg.
4. Bake for 20 minutes or until pastry is golden and puffed, swapping trays halfway during cooking. Serve with sauce.
