BBQ CHICKEN PUFF PASTRY

Ingredients:

• 1 sheet of pre-made puff pastry (approx. 27cm x 36cm)

• 3 tbsp barbecue sauce (2 tbsp for the base, 1 tbsp for the chicken)

• 1 cooked chicken breast (shredded, from a rotisserie chicken)

• 200g freshly grated mozzarella cheese (¾ for the base, ¼ for topping)

• 2-3 button mushrooms, thinly sliced

• ¼ Spanish onion, finely sliced

• 2 tsp melted butter

• Fresh parsley, for garnish

Method:

1. Prepare the pastry: Preheat the oven to 200°C (fan-forced). Place the puff pastry sheet on a lined baking tray. Using a knife, score a border about 2cm in from the edges, cutting halfway through but not all the way through. Poke holes in the centre of the pastry with a fork to prevent it from puffing up too much.

2. Assemble the toppings: Spread 2 tablespoons of barbecue sauce evenly over the centre of the pastry. Sprinkle ¾ of the grated mozzarella over the barbecue sauce.

3. Evenly distribute the sliced button mushrooms over the cheese.

4. In a bowl, mix the shredded roast chicken with 1 tablespoon of barbecue sauce, then scatter it over the pastry.

5. Add the finely sliced Spanish onion, then sprinkle over the remaining ¼ of the grated mozzarella, and brush edges with melted butter.

6. Bake: Place in the oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.

7. Garnish and serve: Remove from the oven and garnish with fresh parsley. Serve warm.