Make leftover chicken into pasties with panache with this down-to-earth idea.

Ingredients

• 600 gram pack of chilled chicken soup
• 3 cups chicken, cooked and diced
• 1-2 ham steaks, diced
• 2 handfuls of chopped parsley
• pepper to season
• 5 sheets puff pastry, defrosted
• milk or beaten egg for glazing

Method

1. Mix together chicken soup, with cooked chicken, ham steaks and parsley. Season well with pepper.
2. Cut puff pastry in half diagonally. Brush the edges with milk or the beaten egg.
3. Divide the mixture between the pastry triangles and fold over to enclose the filling. Pinch the edges to secure.
4. Place on a well-greased baking tray. Bake at 200ºC at the top of the oven for 15 minutes or until hot and golden. Serve with a winter green salad.

Cooks Tips

- Vary the filling with different prepared chilled soups and herbs.

- Prepare the turnovers, then freeze for later use when you need a hassle-free meal.