Mediterranean Chicken Slice

This is a true Retz classic which has been rolled out many, many times! A light, summery twist on a pie, this is delicious warm or cold with a green salad and great if you have people over - or for packed lunches if there are any leftovers. Chicken, sundried tomatoes, olives and boursin all encased within flaky, buttery puff pastry - what's not to like? 

Serves 6.

Preheat the oven to 180⁰c or gas mark 6.

Take 2 sheets of pre-rolled puff pastry and roll out so that they fit a large oven-proof tray (I use a tray which is roughly 25 x 35cm). Making the top sheet slightly larger will help when it comes to covering all of the filling. Alternately, cut a block of puff pastry into 2 and roll out. Grease the baking tray and place one sheet of pastry inside it - the easiest way to do this without stretching the pastry is to roll it loosely around your rolling pin before you transfer it to the baking tray - then  un-roll it in the baking tray.

Spread the pastry with 1 tub of boursin. This can be a bit tricky to spread out but doesn't need to be perfect - a palette knife works well. Make sure to leave a 2cm border around all the edges so that you have something to fix the top layer of pastry to.

Meanwhile, dice 4-5 chicken breasts and fry with 8 sundried tomatoes (chopped), dried oregano, a bunch of spring onions (chopped) and a can of black olives. Once the chicken is cooked transfer it to the boursin-pastry, keeping that 2cm border free around the edges.

Brush some milk onto the edges of the pastry sheet and lay the second sheet of pastry over the top. Press it down with your fingers all around the edges to seal. Trim any excess pastry with a sharp knife. Score diagonal lines across the pastry and brush with milk. Sprinkle with grated parmesan.

Pop in the over for 25-30 minutes - you may need to check halfway through and cover with foil if it looks like it might burn.

Serve immediately or leave to cool down a bit if you prefer.