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    You will need

    6 slices Warburtons Half White Half Wholemeal thick bread

    25g butter, melted

    3 spring onions, sliced

    ½ pre-cooked chicken breast, diced

    4 cherry tomatoes, diced

    1 tbsp sweetcorn

    40g Cheddar cheese, grated

    1 medium egg

    100ml double cream

    Make with

    Half White Half Wholemeal Thick (800g)

    View Product Info

    Make it

    33 minutes | Serves 6

    1. Preheat the oven to 180C.
    2. Roll the bread out thinly using a rolling pin.
    3. Put the bread slices onto a board and stamp out 6 rounds using a 11cm round cutter.
    4. Brush with melted butter.
    5. Grease a 6-hole deep muffin tin with oil. Line the hollows in the tin with the circles of bread pushing them into the holes.
    6. Oven cook for 8 minutes, then remove and add the spring onions, chicken, tomatoes, cheese and sweetcorn.
    7. Beat the eggs and cream together in a jug. Pour into the cases.
    8. Bake for 15 minutes until the filling is set. Remove and allow to cool.

     

    TOP TIP! Nail the post-school snack-attack by filling your fridge with ready sliced colourful veggies (red and yellow peppers, cucumber, carrot) and healthy dips, so they can dunk and crunch away!