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Main Ingredients


  1. Preheat oven to 180°C.

  2. Melt butter over medium high heat in a saucepot.

  3. Add flour and cook for a minute.

  4. Add milk in a thin stream while stirring, to avoid lumps. Cook for 3-4 minutes.

  5. Stir in chicken pieces and wilted swiss chard. Remove from heat and stir in cheese.

  6. Remove mixture from pot and allow to cool.

  7. Roll out pastry on a floured surface to 4mm thick.

  8. Cut pastry into 9cm squares, place a spoon of filling on one corner leaving a border.

  9. Brush the edges of pastry with egg, fold closed and glaze with remaining egg.

  10. Bake for 15-20 minutes until golden.

  11. Cool on a wire rack before storing in an airtight container in the fridge.