Puff Pastry Shells

Puff Pastry Shells

Ingredients:
12 ounces (340 g) ground chicken
4 tablespoons (64 g) refrigerated or

Directions:
jarred red pesto sauce, divided
2 scallions, white and light green parts, finely sliced
Salt and ground black pepper
Preheat the oven to 400°F (200°C, or gas mark 6). Place
the shells on a baking sheet. Bake until puffed and starting to
color, about 10 minutes.
Meanwhile, in a bowl, combine the chicken, 3 tablespoons
(48 g) pesto and scallions. Remove the shells from the oven.
With a fork, carefully remove the puff pastry tops and set
aside. Spoon the chicken mixture, mounding slightly, into the
shells. Cover with the reserved tops.
Reduce the oven temperature to 375°F (190°C, or gas
mark 5). Bake for about 18 minutes or until the chicken is siz-
zling. Let stand for 5 minutes before serving.
Prep =4 minutes Cook = 28 minutes plus