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  1. Chicken Filling

    • Steam the pumpkin and combine with rosemary, lemon and chicken.
    • Add the eggs, KNORR Chinese Lemon Sauce GF 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.