Chicken pies

I rarely buy cooked chickens at the supermarket but sometimes they are a bargain. And sometimes they are just a great base for a quick meal. Here's a twist on the standard BBQ chicken and salad for the busy cook. These take less then half an hour to make. If you don't have all the ingredients, it doesn't matter. No fresh basil?  Use spinach leaves with a bit of dried basil if you have them. If not, just dried basil but soak it in the lemon juice for a while.  Substitute cream cheese for sour cream. Mustard and lemon are optional. Great if you have them but not crucial if you don't. It still tastes yum.

Chicken pies  -  Serves 4

1 small  BBQ chicken deboned and chopped into cubes
1 carton sour cream
4 tablespoons basil from a tube or fresh if you have it
1 lemon grated and half of the juice.
1 tablespoon french or wholegrain mustard
1 teaspoon lemon pepper
4 sheet puff pastry
I beaten egg or 2 tablespoon milk for glazing

Preheat oven to 180 degrees
Combine all filling ingredients
Cut pastry sheets in rectangular halves
Spoon fillling onto centre of the lower square of the pastry
Fold the pastry over and gently pinch the edges together to enclose the filling.
Flute the edges with a fork.
Glaze the tops with beaten egg or milk.
Bake for 20 - 25 minutes or until puffed and golden brown.

Serve with salad or vegetables.