Ingredients
- Flour, for rolling
- 200 g Basic Rough Puff Pastry
- 250 g cream cheese
- 1 egg
- 30 ml finely chopped fresh parsley
- 5 ml salt
- 2 ml freshly ground black pepper
- 300 g Basic Roast Chicken, bones and skin removed, shredded
- 30 g fresh basil, plus extra for garnishing
- 5 courgettes, sliced into ribbons
- 30 ml olive oil
- 30 g Parmesan, grated
How to Make It
- Preheat the oven to 220 °C. Grease a baking tray.
- Dust your work surface with flour and roll out the pastry until it is a little smaller than the baking tray. Place the rolled-out pastry onto the tray and bake for 10 minutes. Remove from the oven and set aside. Leave the oven on.
- Mix the cream cheese, egg, parsley, salt and pepper together.
- Spread over the pastry and scatter over the shredded roast chicken, basil and courgettes.
- Drizzle with the olive oil and sprinkle with grated Parmesan and bake for 20 minutes or until the pastry is golden brown.
- Garnish with extra basil, cut into wedges and serve.
