Follow pastry preparation instructions.
Preheat oven to 200°C (180°C for fan assisted ovens) Gas M6.
In a medium sized pan gently heat the oil and sauté the onion and peppers until just tender, stir in the sweet chilli sauce and allow to cool.
Unroll the pastry sheet and cut in two equal halves across its length.
With a short side of one of the pastry pieces nearest you, place a quarter of the pepper mixture on the lower half, spreading in an even layer but leaving a border all round of 2 cm.
Place one chicken breast fillet on top and then top that with a further quarter of the pepper mixture.
Brush the pastry border with beaten egg, fold over the uncovered part of the pastry to cover the filling and press the edges together firmly to seal.
Trim the 3 cut edges with a sharp knife and knock up edges to seal.
Make a couple of slits in the top of the parcel and brush with beaten egg to glaze.
Repeat with remaining pastry, chicken and pepper mixture.
Place on a lined baking tray and bake for 20-25 minutes until pastry is risen and beautifully golden brown. Serve hot.
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