Recipe - Pollo Pesto Tortezzas

POLLO PESTO TORTEZZAS
1 pack Ernest Adams puff pastry
sheets
400 g Trident plum tomatoes
1 Red onion; chopped
3 Cloves garlic; crushed, or 2
; teaspoons Gregg's
; crushed garlic
1 tablespoon Fresh chopped herbs or 1
teaspoon Gregg's
; mixed herbs
2 400 g First Choice Chicken
Tenders or
; Nuggets
1 tablespoon Dolmio cheese & pinenuts
pesto
2 tablespoon Best Foods mayonnaise
Sliced tomato and parsley
sprigs to serve

BACON & BEETROOT SALAD
400 g Kiwi bacon; grilled crispy
1 225 gram can Golden Circle
beetroot; well drained

Pollo:

Cut each pastry sheet into 4 squares.

Place onto a baking tray lined with Glad cooking paper.

Place the canned tomatoes, onion, garlic and herbs into a saut‚ pan.

Heat until a rich sauce is achieved.

Spoon 1 tablespoon sauce into each pastry square.

Top with 2 or 3 Tenders or Nuggets.

Bake at 200 C for 1215 minutes until golden.

Remove and cool.

Mix together the pesto and mayonnaise, spoon over the chicken.

Add half a slice of tomato and a sprig of basil.

Salad:

For the salad, pat dry the beetroot with a Handee towel, dice chunky.

Cool the grilled bacon, chop chunky.

Mix together.

Serve with the tortezzas.

Converted by MC_Buster.

NOTES : Makes 20

Converted by MM_Buster v2.0l.