Quick & easy savoury chicken parcels

Ingredients

• Grocery bought flaky-puff pastry, 5 pcs
• Campbells Cream of Mushroom, 1 can
• 1 medium onion, minced
• 1/4 c cream
• dollop of butter and cooking oil
• 1-2 chicken breasts, boiled til tender and cubed
• seasonings: salt and freshly ground pepper
• 1 medium zucchini, sliced and then cubed
• half each of green and red capsicum/bellpepper
• button mushrooms, 500 g , each cut into four
• 1 can sweet corn

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Preparation

• In a pan, over medium heat, toss in butter & oil, saute onion until translucent. Add in the chicken and seasonings and let saute' for a couple of minutes.
• Add in 3/4 of Campbell's and let the cream 'loosen' up with the heat. Mix well.
• Pour in 1/4 c of cream and all the veges except the mushrooms. Lower heat and simmer for 2-3 minutes, without lid!
• When the zucchini's tender, take off from heat and throw in the mushrooms, mix it in as the heat will cook the mushrooms. Let cool.
  
• Prepare cookie sheet or tray and spritz some oil for easy lifting later on and then spread the baking paper.
• Lay out pastry and spoon chicken mixture onto the middle part of the pastry square, just divide portions equally. Grind a fresh lot of pepper on top.
• Fold in pastry edges together to form a parcel and seal with fingers. Using a spatula, lift each one to the tray, I just baked 2 at a time but if you have a bigger oven then that's even better.
• With eggwash, brush top and sides well. Bake for 15 minutes or until the parcel is nicely browned and puffed.
  
• Once cooked, let it cool on the tray an then carefully lift and plate. Serve with salad.

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