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Chicken & cheese subs

Method

  • Preheat oven to 200°C.
  • Heat the oil in a large pan and gently saute the bacon and spring onions until softish. Add the chicken and corn, mix well and cook until the chicken changes colour, continually mashing with a wooden spoon. Then add the pineapple, cream and sweet chilli sauce. Mix well and taste for seasoning. (Should be fairly dry.) 
  • Cut the pastry sheets in half and place on lightly oiled baking trays. Spoon the filling down the middle, leaving a smallish edge all around.
  • Whisk the egg and milk and brush around the pastry edges. Then top with the cheese and cook in the oven for about 15 mins until golden brown and the pastry has risen.

Ingredients

  • 1 tbsp vegetable oil
  • 3 rindless bacon rashers, diced
  • 2-3 spring (green) onions, chopped
  • 400 gm minced chicken
  • kernels of 3 corn cobs
  • 2 canned pineapple rings, drained well & chopped
  • 2-3 tbsp cream
  • a splash of sweet chilli sauce
  • 3 bought puff pastry sheets
  • olive oil spray
  • 1 egg
  • ¼ cup milk
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm