Pollo pesto tortezzas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Ernest Adams puff pastry sheets |
| 400 | grams | Trident plum tomatoes |
| 1 | Red onion; chopped | |
| 3 | Cloves garlic; crushed, or 2 | |
| ; teaspoons Gregg's | ||
| ; crushed garlic | ||
| 1 | tablespoon | Fresh chopped herbs or 1 teaspoon Gregg's |
| ; mixed herbs | ||
| 2 | 400 g First Choice Chicken Tenders or | |
| ; Nuggets | ||
| 1 | tablespoon | Dolmio cheese & pinenuts pesto |
| 2 | tablespoons | Best Foods mayonnaise |
| Sliced tomato and parsley sprigs to serve | ||
| 400 | grams | Kiwi bacon; grilled crispy |
| 1 | 225 gram can Golden Circle beetroot; well drained | |
Directions
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.