Recipe for Pollo Pesto Tortezzas 
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Yield:
1
Ingredients:
Amount Ingredient
POLLO PESTO TORTEZZAS ----------------
1 pkt Ernest Adams puff pastry sheets
400 gm Trident plum tomatoes
1 x red onion, chopped
3 x cloves garlic, crushed, or 2 teaspoons Greggs crushed garlic
1 tbl fresh chopped herbs or 1 teaspoon Greggs mixed herbs
2 x 400 g First Choice Chicken Tenders or Nuggets
1 tbl Dolmio cheese & pinenuts pesto
2 tbl Best Foods mayonnaise
Sliced tomato and parsley sprigs to serve
----------------- BACON & BEETROOT SALAD ----------------
400 gm Kiwi bacon, grilled crispy
Instructions:
Instructions: Pollo:
Cut each pastry sheet into 4 squares.

Place onto a baking tray lined with Glad cooking paper.

Place the canned tomatoes, onion, garlic and herbs into a saute pan.

Heat until a rich sauce is achieved.

Spoon 1 tablespoon sauce into each pastry square.

Top with 2 or 3 Tenders or Nuggets.

Bake at 200 C for 12-15 minutes until golden.

Remove and cool.

Mix together the pesto and mayonnaise, spoon over the chicken.

Add half a slice of tomato and a sprig of basil.

Salad:
For the salad, pat dry the beetroot with a Handee towel, dice chunky.

Cool the grilled bacon, chop chunky.

Mix together.

Serve with the tortezzas.

NOTES : Makes 20

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