Tex Mex Pies

• 1 None rotisserie chicken, meat shredded
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 cup tomato puree
• 2 tbsp reduced sodium taco seasoning mix
• 1/4-1/2 tsp cayenne pepper
• 3 None green onions, chopped
• 4 oz manchego cheese, cut into small cubes
• 2 cups chicken stock
• 1 1/2 tbsp cornstarch
• 1 sheet frozen puff pastry, thawed and quartered
• None None Sea salt flakes
• None None Light sour cream, chopped cilantro, to serve

1. Preheat the oven to 350u0b0F. Place chicken, kidney beans, tomato puree, taco seasoning, cayenne pepper, green onions and manchego cheese in large bowl; stir to combine.
2. Stir chicken stock and cornstarch in medium bowl. Add to chicken; stir well to combine. Spoon evenly into ramekins; place on baking pan.
3. Top pies with pastry, pressing edges too seal. Sprinkle with a little sea salt.
4. Bake for 25 mins until pastry is golden and filling is heated through. Serve with a dollop of sour cream and a sprinkling of cilantro.

rotisserie chicken, red kidney beans, tomato puree, taco, cayenne pepper, green onions, manchego cheese, chicken stock, cornstarch, pastry, salt flakes, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/36366 (may not work)