Lunchbox Idea #6 - Chicken and Vegie Puff

Who doesn't love a warm savoury pastry fresh from the oven. Here's what I made for their lunchboxes.

1/4 spanish onion, diced
1 piece of chicken thigh, diced
Pumpkin, diced
Potatoes, diced
Sweet corn, kernels removed
1/2 cup frozen peas, thawed
2 pieces of puff pastry, thawed
1 egg, beaten (for egg wash)

1. Heat some oil into a medium sized pan. Brown the onions until transparent, add the chicken until cook until brown around the edges.
2. Add the pumpkin and potatoes into the pan, some water and close the lid to soften the vegies.
3. When the vegies are soft, put in the sweet corn kernels and season with salt and pepper to taste.
4. Dish out the filling and leave until completely cool.
5. Preheat the oven to 180C (160C fan-forced). Line a tray with baking paper.
6. Cut the puff pastry into four squares.
7. Spoon the filling into the centre and fold the square into a triangle. Crimp to seal the sides.
8. Brush with egg wash and bake in the oven for 20 minutes.