Chicken, Pea & Mushroom Pasties
Easy chicken pasties with Wild Mushroom Cup soup, peas, and chives—perfect for lunch or a picnic! Perfectly puffed and golden.
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Cooking tools:
- Rolling pin
- Pastry brush
- Pepper mill
- Cutting board
- Oven
- Mixing bowl
- Baking sheet
- Fork
- Chef's knife
- Spoon
Ingredients
- 1 x sachet of Ainsley Harriott Wild Mushroom Cup Soup
- 180g roast/cooked chicken, skin and bone removed, chopped or shredded
- 1 tsp snipped chives (or 1 spring onion, finely sliced)
- 100g petis pois
- 1 x 320g ready-made puff pastry sheet
- freshly ground black pepper
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