Bake at Home - Filled Pastry Purses. These purses make a wonderful midweek meal, but are certainly pretty enough for the dinner party
Chicken Breast (25%), Flour [Wheat
Flour, (Calcium, Iron, Niacin, Thiamin)], Margarine [Water, Emulsifier: (E471), Flavouring, Colour: (E160b, E100), Vegetable Oil (Palm, Rapeseed)], Water, Onion, Cream (Milk
), Mushrooms Shitake (5%), Spring Onions, Cornflour, Mushrooms [Mushroom, Water, Salt, Acidity Regulator (E330), Ascorbic Acid], Salt, Brandy, Red Wine ((Preservative E220) (Sulphites
)), Dried Wild Mushrooms, Black Pepper, Gravy Browning [Water, Colour (E150d), Salt], Glaze [Dextrin (Sulphites
), Stabiliser: (E412), Colour (E160a)], Garlic Powder
Instructions: Oven from frozen: 190C / Gas mark 5 Place the product on a baking tray in the centre of a pre-heated oven for 35-40 minutes, until pastry is golden brown. Allow to stand for 2 minutes before serving. Rehiting: 160C / Gas mark 3 Place the product on a baking tray in the centre of a pre-heated oven for 20 minutes, until pastry is golden brown.