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Vegetarian chicken, cheddar and pesto pockets!
Roll out the puff pastry and cut into four large squares.
Spread the middle of each pastry square with pesto.
Place a Quorn chicken fillet in the middle of the pastry.
Top with some chunks of cheddar cheese.
Wrap the pastry around the Quorn, making sure it's sealed inside and press down the top and bottom edges with a fork.
Place on a baking sheet lined with parchment paper and score the top of each pocket with a knife.
Brush with milk and sprinkle with dried herbs and a little sea salt.
Bake in a preheated oven at 220ºC for 15 minutes until golden.
Cook along with #CookingSuperstar Emma from Casserole Et Chocolat