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Chicken and Pepper Puff Pastry

Chicken and Pepper Puff Pastry

with vibrant side salad
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
903 kcal
Protein
: 
47.7g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Wheat
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
Serving amount

2 unit(s)

Garlic

1 unit(s)

Onion

1 unit(s)

Bell Pepper

½ sachet(s)

Italian Herbs

260 grams

Diced Irish Chicken Breast

½ pack(s)

Passata

50 grams

Grated Cheese

(Contains: Milk, May contain traces of allergens, Milk)

40 grams

Salad Leaves

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

265 grams

Puff Pastry

(Contains: Milk, May contain traces of allergens, Wheat, Cereals containing gluten)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)3778 kJ
Energy (kcal)903 kcal
Fat45.5 g
of which saturates6.5 g
Carbohydrate68.8 g
of which sugars15.8 g
Dietary Fiber6.5 g
Protein47.7 g
Salt3.7 g
Potassium290.7 mg
Calcium23.7 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Blind Bake the Pastry
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Roll the pastry (still in its baking paper) out on a baking sheet and prick it all over with a fork. 
  • Bake blind in the oven for 3-5 mins.
Get Prepped
2
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Halve, peel and thinly slice the onion. 
  • Halve and deseed the bell pepper. Slice into thin strips.
Soften the Veg
3
  • Place a pan over high heat with a drizzle of oil.
  • Fry the chicken until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Add the bell pepper, onion, garlic and half a sachet of Italian herbs (per 2P).
  • Cook, stirring, for 4-6 mins. Season with salt and pepper.
  • Remove the pan from the heat.
Bake the Pie
4
  • Spread half the passata (per 2P) over the pastry.
  • Arrange the veg and chicken on top in an even layer.
  • Sprinkle over the cheese.
  • Bake in the oven until the pastry is golden brown and the cheese is melted, 15-20 mins.
Dress the Salad
5
  • Add the honey mustard dressing to a large salad bowl.
  • Just before serving, add the salad leaves and toss to coat. 
Finish and Serve
6
  • Cut the pastry into slices.
  • Serve with the salad alongside.
Meal right image

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