Empadas de galinha (Chicken pastries)

A splash of white wine makes the chicken filling of these flaky pastries extra flavoursome.

• 1 (about 250g) chicken breast fillet
• 500ml (2 cups) Campbell's Real Stock Chicken
• 10g butter
• 80g rindless bacon, coarsely chopped
• 1/2 brown onion, finely chopped
• 60ml (1/4 cup) white wine
• Pinch of ground nutmeg
• 2 tablespoons chopped fresh continental parsley
• 5 sheets (25 x 25cm) frozen puff pastry, just thawed
• 1 egg, lightly whisked

Energy 370kJ	Fat saturated 1.50g
Fat Total 4.00g	Carbohydrate sugars g
Carbohydrate Total 8.50g	Dietary Fibre 0.50g
Protein 5.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Place the chicken in a saucepan and cover with stock. Bring to a simmer over medium heat. Reduce heat to low. Simmer for 20 minutes or until chicken is cooked through. Set aside to cool. Reserve 2 tablespoons of the poaching liquid. Discard the remaining poaching liquid. Finely shred the chicken.

2. Step 2

   Heat the butter in a medium non-stick frying pan until foaming. Cook the bacon and onion, stirring, for 5 minutes or until the bacon is crisp. Add the wine and cook for 2 minutes or until the liquid has reduced. Add the chicken and nutmeg. Season with pepper. Stir in the parsley. Transfer to a bowl. Add reserved poaching liquid. Set aside to cool.

3. Step 3

   Preheat oven to 220°C. Use a 7cm-diameter round pastry cutter to cut 24 discs from pastry. Line twenty-four 40ml (2-tablespoon) capacity patty pans with pastry discs. Divide the chicken mixture among pastry cases. Use a 5.5cm-diameter round pastry cutter to cut 24 discs from the remaining pastry. Top each pastry with a pastry disc. Use a fork to press edges to seal. Brush tops with the egg.

4. Step 4

   Bake for 20 minutes or until light golden.

Cook's tip: Leave enough time to let the chicken mixture cool before placing it in the pastry cases. If the mixture is too hot, the chicken pastries can become soggy.