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Chicken Filling

Pastry

  • Pastry sheets 2 x
  1. Chicken Filling

    • Steam the pumpkin and combine with rosemary, lemon and chicken.
    • Add the eggs, KNORR Sakims Chinese Lemon Sauce and KNORR Concentrated Liquid Stock.
  2. Pastry

    • Line two rectangular tart tins with pastry and blind bake for 10 minutes or until crisp. Add the chicken filling.
    • Bake at 160 degree Celsius for 15-20 minutes.
  3. To Serve

    • Serve with a roasted vegetable salad.
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