200 g of puff pastry cut into 8 cm circles
2 tablespoons of olive oil
1/2 cup of chopped onion
1 tomato, peeled and seeded, diced
1 cooked chicken breast, shredded
Salsa and chopped scallions to taste
Salt and pepper to taste
1/2 cup of coconut milk
200 g of puff pastry cut into 8 cm circles
2 tablespoons of olive oil
1/2 cup of chopped onion
1 tomato, peeled and seeded, diced
1 cooked chicken breast, shredded
Salsa and chopped scallions to taste
Salt and pepper to taste
1/2 cup of coconut milk
1 Preheat the oven to 200°C
Line mini muffin tin cups with the puff pastry circles
Bake for approximately 15 minutes or until golden brown
Let cool
2 In a pan, heat the olive oil, sauté the onion, tomato and chicken
Add salsa, scallions, salt and pepper
Stir in coconut milk and cook for an additional two minutes
Let cool and fill the casserole with the mixture
Serve immediately.
