Recipe - Quick Chicken Jaloise

2 Spring onions
2 cup Cooked chicken
2 tablespoon Red currant jelly
1 tablespoon Whole grain mustard
One half cup Natural unsweetened yoghurt
Freshly ground black pepper
2 Sheets prerolled flaky
pastry
Milk
1 tablespoon Sesame seeds

Trim spring onions and slice finely.

Mix spring onions, chicken, red currant jelly, mustard, yoghurt and pepper
together.

Place a sheet of pastry on a baking tray. Mark into three.

On the outer thirds of the pastry cut 2 cm wide slashes on the diagonal.

Place half the filling down the uncut middle third of pastry.

Arrange cut pieces of pastry alternating over the filling to form a plait
effect.

Repeat with second sheet of pastry and remaining filling.

Brush top with milk and sprinkle with sesame seeds.

Bake at 220 C for 15 to 17 minutes or until golden brown.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.