Ingredients (serves 9)

• 1 tablespoon French Honey & Mustard Dressing
• 2 tablespoons Cream
• 1 tablespoon Crunchy Peanut Butter
• 1 cup Diced Cooked Chicken
• 1/4 cup All Bran Toppers
• 1/4 cup Finely Diced Cooked Carrots
• 1/3 cup Finely Diced Cooked Pumpkin
• 2 sheets Puff Pastry, each sheet cut into 9 squares
• 1 Egg Lightly Beaten

Method

1. Preheat oven to 220C or 200C fan forced. Line a baking tray with baking paper.
2. Mix together dressing, cream and peanut butter until smooth. Add chicken, all bran toppers, carrots and pumpkin, season to taste and mix until combined.
3. Divide mixture between pastry squares and spoon into centre of each. Brush edges with a little egg, fold over pastry to form a triangle and press to seal edges.
4. Place onto prepared tray and brush tops with remaining egg. Sprinkle tops with All Bran Toppers. Bake for 12-15 minutes, until golden. Serve triangles with mixed salad leaves.

Notes

You can substitute the Peanut Butter for Nut Free if you desire, there are a few on the market for people with nut allergies. These triangles also freeze extremely well and are handy for a last minute meal.