Yield: 1 servings
Measure | Ingredient |
---|---|
1 pack | Ernest Adams puff pastry sheets |
400 grams | Trident plum tomatoes |
1 \N | Red onion; chopped |
3 \N | Cloves garlic; crushed, or 2 |
\N \N | ; teaspoons Gregg's |
\N \N | ; crushed garlic |
1 tablespoon | Fresh chopped herbs or 1 teaspoon Gregg's |
\N \N | ; mixed herbs |
2 \N | 400 g First Choice Chicken Tenders or |
\N \N | ; Nuggets |
1 tablespoon | Dolmio cheese & pinenuts pesto |
2 tablespoons | Best Foods mayonnaise |
\N \N | Sliced tomato and parsley sprigs to serve |
400 grams | Kiwi bacon; grilled crispy |
1 \N | 225 gram can Golden Circle beetroot; well drained |
POLLO PESTO TORTEZZAS
BACON & BEETROOT SALAD
Pollo:
Cut each pastry sheet into 4 squares.
Place onto a baking tray lined with Glad cooking paper.
Place the canned tomatoes, onion, garlic and herbs into a saut pan.
Heat until a rich sauce is achieved.
Spoon 1 tablespoon sauce into each pastry square.
Top with 2 or 3 Tenders or Nuggets.
Bake at 200 C for 12-15 minutes until golden.
Remove and cool.
Mix together the pesto and mayonnaise, spoon over the chicken.
Add half a slice of tomato and a sprig of basil.
Salad:
For the salad, pat dry the beetroot with a Handee towel, dice chunky.
Cool the grilled bacon, chop chunky.
Mix together.
Serve with the tortezzas.
Converted by MC_Buster.
NOTES : Makes 20
Converted by MM_Buster v2.0l.