213gpuff pastryone sheet of pastry is 320g, we use ⅔ in this recipe
Toppings
140gchicken cooked, or a little more if uncooked
125gbutternut squashor pumpkin
4tblsppestored or green
1pinchdried oregano
1tblspolive oil
salt and pepper
Instructions
Prepare the butternut squash or pumpkin by peeling, removing the seeds and slicing into crescents.
125 g butternut squash
Toss the butternut squash with olive oil, dried oregano, salt and pepper. Roast the squash in a hot oven until cooked through.
1 pinch dried oregano, 1 tblsp olive oil, salt and pepper
If your chicken is raw, cut into small pieces, toss with olive oil, salt and pepper, and cook in a frying pan until cooked through and it has released the excess water.
140 g chicken
Cut the puff pastry sheet into 6, we will be using 4 pieces for this meal, so return the remaining 2 pieces to the freezer, or use for something else.
213 g puff pastry
Put 1 or 2 tablespoons of pesto onto each of the four puff pastry pieces, spread it over.
4 tblsp pesto
Top with the roasted butternut squash or pumpkin crescents.
If your chicken is raw, cut into small pieces, toss with olive oil, salt and pepper, and cook in a frying pan until cooked through and it has released the excess water.
Place the cooked chicken pieces on top and drizzle with the cooking oil from the chicken and squash.
Bake in a hot oven for 20 minutes until risen, puffy and golden.
Serve immediately with a crisp green salad, roasted vegetables or anything else you fancy. Would be good cold the next day for packed lunches.
Notes
This recipe is part of a series to feed your family for a week on 1 medium chicken that has been poached.