Heat the oven to 220°C. Combine the chicken, capsicum, mushrooms and cheeses and season with the salt, pepper & thyme.
Roll out the pastry to a 30cm square and place the chicken mixture evenly down the centre leaving a 2.5cm margin at the top and base.
Using a sharp knife make 11 - 12 diagonal cuts through the pastry on each side of the filling. Lightly brush the pastry edge and steps with water.
Fold the top and bottom edges up over the filling and then cover the filling with the alternative strip of pastry from each side to make a plait.
Transfer to a cooking sheet and glaze with beaten egg.
Cook for 20 minutes then reduce the temperature to 180°C & continue cooking for 30 - 40 mins until golden brown and crisp.
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|Serving Size: 1 (1006g)|
|Recipe Makes: 1|
|Calories from Fat: 1361 (63%)|
|Amt Per Serving||% DV|
|Total Fat 151.3g||202 %|
|Saturated Fat 44.9g||225 %|
|Monounsaturated Fat 80.6g|
|Polyunsanturated Fat 17.8g|
|Cholesterol 55.2mg||17 %|
|Sodium 1816.9mg||63 %|
|Potassium 595.9mg||16 %|
|Total Carbohydrate 162.8g||48 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 156g|
|Protein 42.4g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2169
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