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CHICKEN, ASPARAGUS & EMMENTAL PARCELS

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These delicious parcels are perfect for those days when you want the comfort of a pie, but don’t have the time or energy to make one. They can be assembled quickly in advance and then cooked directly from frozen. If you’re vegetarian or trying to cut down on meat, these are just as delicious made with mushroom soup instead of chicken.

PREP: 15 MINUTES

COOK: 25 MINUTES

SERVES 4

2 sheets ready-rolled puff pastry

1 × 295g can condensed cream of chicken soup

½ cup (50g) grated Emmental cheese

8 asparagus spears, cut into 2.5cm (1in) pieces

1 cup (155g) frozen peas

1 egg, beaten, to cook

If you are also making the Chicken Lattices, it is best to make the Chicken, Asparagus & Parcels first to avoid any cross contamination from the raw chicken.

01 Unroll the pastry sheets and cut each in half, leaving you with four roughly square pieces. If the pieces aren’t quite square, trim the longer sides to even them up. Set aside.

02 Put the soup, Emmental cheese, asparagus and peas in a bowl and stir to combine. Now scoop a quarter of the mixture (about ½ cup) into the centre of each of the squares of pastry.

03 Bring up opposite corners of the squares of pastry and press them together to seal in the centre. Now work your way down the seams to seal the pastry and completely enclose the filling.

TO COOK: Transfer the parcels to a lined baking sheet and brush the tops with the egg wash. Cook in an oven preheated to 180°C/350°F/gas mark 4 for 20–25 minutes, until crisp and golden. Serve with vegetables of your choice alongside.

TO FREEZE: Carefully wrap each of the parcels in clingfilm, then transfer to a labelled plastic bag and freeze flat for up to 3 months.

TO COOK FROM FROZEN: These can be cooked from frozen. Place on a lined baking sheet and brush with beaten egg. Cook in an oven preheated to 180°C/350°F/gas mark 4 for 30–35 minutes, until golden. Serve with vegetables alongside.