1 pack ready rolled puff pastry
4 tsp green pesto
200g leftover roast chicken, shredded
2 tomatoes, sliced
1 medium egg, beaten
300g new potatoes
1. Preheat oven at 220C, fan 200C, gas 7. Cut the puff pastry into 4 rectangles.
2. Spread each rectangle with 1 tsp pesto and place some chicken and tomato in the centre. Fold over to enclose the filling and crimp with a fork to seal. Brush the tops with beaten egg and bake in the oven for 15 minutes until golden.
3. Meanwhile, cook the potatoes in boiling water and steam the broccoli on top. Drain and serve with the pasties.