Chick'n & Stuffing Bake

I used frozen jus rol and Linda McCartney frozen shredded chick'n. Used 1/2 a box paxo sage and onion stuffing - cooked for 10 mins in the airfryer in a single layer.

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Step 1

Preheat oven to 200c fan

Step 2

Cook the vegan chick'n and stuffing according to instructions

Step 3

Over a medium heat, melt the butter and whisk in the flour to make a roux. Add the rest of the gravy ingredients and stir for a minute. Bring to the boil and add the cornstarch slurry. Simmer until desired consistency

Step 4

Add the chick'n and stuffing to the gravy and mix

Step 5

Slice the pastry sheet into 6 squares. Place the filling on 3 squares, leaving a border. Cover and crimp the sides with a fork. Glaze with non dairy milk

Step 6

Bake for 30 mins until golden