Chicken and Vegetables With Mini Puffs

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   Cut the chicken into bite-sized pieces and fry in the oil until lightly browned on all sides.

3. 3

   Add the mushrooms and cook for 5 minutes, stirring.

4. 4

   Transfer to a saucepan and add the cans of soup, sweetcorn, and 150ml water.

5. 5

   Cover and simmer gently for 10 minutes.

6. 6

   Cut out 16 small rounds from the pastry.

7. 7

   Put on a baking tray, brush with beaten egg, if using, and bake for 10 minutes (freeze any leftover pastry).

8. 8

   Share the chicken mixture between four dishes, top with the pastry rounds and serve with mash and carrots.

* Per serving · 4 servings · Values may vary.

No additional tips available.