Title: Quick Chicken Jaloise
Categories: Jude3
Yield: 6 servings

2 Spring onions
2 c Cooked chicken
2 tb Red currant jelly
1 tb Whole grain mustard
1/2 c Natural unsweetened yoghurt
Freshly ground black pepper
2 Sheets pre-rolled flaky
-pastry
Milk
1 tb Sesame seeds

Trim spring onions and slice finely.

Mix spring onions, chicken, red currant jelly, mustard, yoghurt and pepper
together.

Place a sheet of pastry on a baking tray. Mark into three.

On the outer thirds of the pastry cut 2 cm wide slashes on the diagonal.

Place half the filling down the uncut middle third of pastry.

Arrange cut pieces of pastry alternating over the filling to form a plait
effect.

Repeat with second sheet of pastry and remaining filling.

Brush top with milk and sprinkle with sesame seeds.

Bake at 220 C for 15 to 17 minutes or until golden brown.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.