Directions
- 1Tip the stuffing mix into a bowl, pour over the boiling water and give it a good stir. Leave to cool.
- 2Add the chicken mince to the bowl, season with salt and pepper.
- 3Use your hands to combine the mince and stuffing, so it's thoroughly mixed.
- 4Heat the oven to 190C fan.
- 5Cut the puff pastry in half lengthways and then in half widthways so you have 4 equal rectangles.
- 6Place one of the rectangles vertically in front of you and spread a tsp of chutney down the middle. Leaving a 1cm gap at the ends and a 2.5 cm gap along each side.
- 7Place around 2 heaped dessert spoons of the filling lengthways down the centre of the pastry leaving the same gaps around the edges as you did for the chutney. Flatten the filling out a little and make sure it's evenly spread.
- 8Starting in the top left corner cut 0.5cm wide diagonal strips into the pastry from the filling outwards. Repeat on the right hand side.
- 9Trim the end pastry pieces a little so they fold neatly over the ends of the filling.
- 10Fold the strips of pastry alternately into the middle crossing over each other. When all the pastry is folded up and the filling is encased, gently press down the tops a little so the pastry sticks in place.
- 11Brush with beaten egg.
- 12Make the other 3 plaits and place them on a lined baking tray.
- 13Bake at 190C for 25-30 mins or until the filling is cooked through and the pastry is golden brown.
Ingredients
- 170 g Sage and Onion Stuffing mix
- 425 ml boiling water
- 500 g chicken mince
- Salt
- ground black pepper
- Ready rolled puff pastry
- 4 tsp red onion chutney
- beaten egg
Equipment
bowlspoonknifebaking traybaking paperbrush
Tips
- You can prep these ahead
- This makes twice as much filling as you need, so you can even make a few roast balls with the other half to pop in the freezer
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