Chicken Triangles

Not only easy to prepare, this meal is perfect for a cold winter's night, or a balmy summer evening. It will satisfy the appetite of any person.

Ingredients

Chicken Filling
4 chicken thighs, finely diced
3 rashers of shortcut bacon, finely diced
1 leek, chopped finely
½ capsicum, finely diced
½ cup frozen peas
3 carrots, finely diced
100g mushrooms, finely diced
Cajun seasoning
1 teaspoon chicken stock powder
150ml cooking cream
½ cup dry white wine
Olive oil
Salt and pepper
1 teaspoon cornflour

Pastry
4 sheets puff pastry, thawed
1 egg, beaten
Poppy seeds

Method

Add oil to a saucepan and once hot, brown diced chicken. Remove excess fat from pan. Add bacon and cook for 2-3 mins.
Add leek, capsicum, mushrooms and carrots. Cook for 5 mins, until onions have softened. Add wine and reduce it by ¼.
Add stock powder and cream. Turn down heat and simmer. Add cornflour. If mixture is still a bit watery, add some more cornflour. Cook for 10-15 mins. Cool.
Once cooled, preheat oven to 200 degrees. Line an oven tray with baking paper.
Cut each puff pastry sheet diagonally. Add a spoonful on mixture just off centre. Fold the other half and seal by pressing the edge of the pastry with the back of a fork.
Brush with egg, and cut a two small holes in the centre. Sprinkle with poppy seeds.
Place tray in oven. Cook for 15-20 mins, or until browned. Serve with salad.