- 4 cherry tomatoes, chopped
- 50g/2oz cooked leftover chicken, torn into small pieces
- 2 pinches sweet paprika
- 250g/9oz ready-made savoury shortcrust pastry
- plain flour, for dusting
- Preheat the oven to 200C/400F/Gas 6.
- In a bowl, mix together the tomatoes, chicken and paprika.
- Roll out the pastry onto a lightly floured work surface to a thickness of about 0.5cm/¼in. Cut four circles from the pastry using a cookie cutter.
- Using a pastry brush, dab water around the edges of each pastry circle.
- Divide the filling mixture equally among the four pastry circles.
- Fold each pastry circle over itself to create four parcels, pinching the edges together to seal. Place each parcel onto a baking tray and dab with a little more water. Prick each parcel with a fork.
- Bake the chicken and tomato smiles in the oven for 12-15 minutes, or until the pastry is golden-brown and the filling is piping hot. Set aside to cool slightly before serving.