Chicken and Tomato Smiles
Recipe by Sally Brown and Kate Morris. Makes 4
You will need:
- 250g short crust pastry
- 50g cooked chicken
- 2 pinches paprika
- 4 cherry tomatoes
- Work mat
- Weighing scales
- Mixing bowl
- Flour dredger
- Rolling pin
- Pastry brush
- Dessert spoon
- Baking tray and baking paper
- Cookie cutter (about 10cm)
- Oven gloves (adult use only)
Remember to ask a Grown-up for help.
What to do:
Before making, wash your hands and put an apron on. Weigh or measure all of the ingredients and ask a grown up to pre-heat an oven to 180°C (fan) /200°C / gas mark 6.
Rip and tear the cooked chicken into small pieces and put in the mixing bowl.
Use the scissors to snip the tomatoes in a cup until they pop and add them to the mixing bowl of chicken.
Using your pinchy parrot fingers, add two pinches of paprika to the mixing bowl and stir with the dessert spoon. Use the spoon to draw a line down the middle of the mixture, turn the bowl around and draw a second line so that you have four equal portions. Put to one side.
Sprinkle flour over the work mat using the flour dredger and place the short crust pastry on top. Use a rolling pin to roll out the pastry until you can cut out four circles with the cookie cutter. You can save any leftover pastry for another recipe.
Use a pastry brush to dab water around the edges of the circles - this will help the edges stick together later. Then spoon the four portions of mixture into the middle of each of the pastry circles.
Finally, fold the pastry over the mixture to hide the filling and pinch the edges together to seal the Chicken and Tomato Smiles. Put them on a baking tray and dab a little more water on top using the pastry brush. You can also make holes with the fork on the top.
Ask a grown up to put them in a pre-heated oven for 12-15 minutes or until they’re golden and piping hot in the middle. Allow to cool a little before eating or eat cold.