Tex Mex Pies
12 ingredients
4 steps
Ingredients
- 1 None rotisserie chicken, meat shredded
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 cup tomato puree
- 2 tbsp reduced sodium taco seasoning mix
- 1/4-1/2 tsp cayenne pepper
- 3 None green onions, chopped
- 4 oz manchego cheese, cut into small cubes
- 2 cups chicken stock
- 1 1/2 tbsp cornstarch
- 1 sheet frozen puff pastry, thawed and quartered
- None None Sea salt flakes
- None None Light sour cream, chopped cilantro, to serve
Directions
-
1Preheat the oven to 350°F. Place chicken, kidney beans, tomato puree, taco seasoning, cayenne pepper, green onions and manchego cheese in large bowl; stir to combine.
-
2Stir chicken stock and cornstarch in medium bowl. Add to chicken; stir well to combine. Spoon evenly into ramekins; place on baking pan.
-
3Top pies with pastry, pressing edges too seal. Sprinkle with a little sea salt.
-
4Bake for 25 mins until pastry is golden and filling is heated through. Serve with a dollop of sour cream and a sprinkling of cilantro.
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