greggs style chicken bakes

Directions

1. 1

   Heat the oven to 190C (fan)

2. 2

   Heat a drizzle of oil in a non-stick pan. Add the onion and fry for 5 minutes.

3. 3

   Stir in the flour and a drizzle more of oil.

4. 4

   Stir on a medium heat for a minute until the flour disappears.

5. 5

   Slowly add the chicken stock a little at a time on a medium heat, stirring continuously. Add more stock when it starts to bubble

6. 6

   When all the stock is gone, stir in the shredded roast chicken and add the milk Season with salt and pepper. Take off the heat and leave to cool.

7. 7

   Cut the sheet of pastry in half lengthways and then into quarters widthways, so you have 8 equal rectangles.

8. 8

   Place half the chicken filling on 4 of the pastry rectangles, leaving a gap around the edge.

9. 9

   Lay the remaining 4 pastry rectangles over the top of the chicken. Lift the pastry edges towards each other and press them together.

10. 10

    Work your way around the join with the prongs of a fork, then trim off any excess.

11. 11

    Brush with milk or beaten egg and make some diagonal stripes with a dinner knife - being careful not to cut all the way through!

12. 12

    Repeat with the rest of the filling and the other sheet of pastry until you have 8 Bakes.

13. 13

    Bake in the oven for 25 mins or until golden brown and cooked through.