CHICKEN AND VEGETABLE PASTY ROLL
A quick to make chicken and vegetable pasty roll. Or you can make individual pasties. Great for at home or take-to-work lunches, and the perfect gourmet tucker for picnics and when you're attending outdoor sporting events! Adapted from a recipe from the Simply Great Meals Club website.
Provided by bluemoon downunder
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine the chicken, cheese, egg, chives and herbs; season to taste; and gently stir through the Mixed Vegetables.
- Lay the pastry sheets with one sheet slightly overlapping the other, to form an oblong; brush the edges with milk.
- Spoon the chicken mixture along the length of the pastry edge closest to you; fold the pastry ends in and roll it up over the chicken mixture; continue rolling to form a log.
- Place the pastie log onto a greased baking tray, with the seal side down.
- Brush the pastry with milk and bake in a preheated oven at 190C for 25-30 minutes or until the pastry is golden brown.
- Serve hot or cold.
- Making Individual Pasties: This filling is also suitable for making smaller individual pasties. Use 4 sheets of pastry cut each into 4. Place the chicken mixture onto one corner of the pastry square and fold it over to form a triangle. Seal the edges with milk and press with a fork. Repeat with the remaining ingredients and bake as per chicken roll.
Nutrition Facts : Calories 780.8, Fat 47.3, SaturatedFat 16.3, Cholesterol 141.1, Sodium 902.8, Carbohydrate 51.9, Fiber 6.6, Sugar 3, Protein 35.9
CORONATION CHICKEN PASTIES
Make these moreish Coronation chicken pasties ahead and leave to cool before packing for a picnic. You can also top them with seeds, such as poppy or sesame
Provided by Esther Clark
Categories Lunch, Picnic
Time 2h25m
Number Of Ingredients 13
Steps:
- For the pastry, tip the flour into a large bowl and stir in ½ tsp salt. Grate in the cold butter and lard. Gently combine with your hands. Swiftly mix in 250ml ice-cold water using a cutlery knife. Tip the dough onto a surface and knead for 1 min until smooth. Wrap and chill for at least 1 hr.
- To make the filling, heat the butter in a flameproof casserole or large frying pan over a medium-low heat and fry the onions for 10-12 mins until softened and starting to caramelise. Add the chicken and cook for 5 mins more. Stir in the korma paste, curry powder and flour, turn up the heat to medium and fry for another 2 mins. Stir in the stock gradually, in several additions, then simmer for 3 mins until the mixture has thickened. Stir in the cream and mango chutney. Leave to cool completely. Once the mixture is completely cool, cover and chill for at least 3 hrs or overnight.
- Line two baking sheets with baking parchment. Divide the chilled pastry into six pieces, weighing for accuracy, if you like. Form each piece into a ball, then roll each one out on a lightly floured surface to a 20cm circle. Working with one pastry circle at a time, spoon a sixth of the filling into the middle of the circle. Wet the edge around half the circle, then fold over to the dry edge and crimp using your fingers or a fork to seal. Repeat with the remaining filling and pastry circles, placing them on the baking sheets as you go. Chill for 1 hr.
- Heat the oven to 180C/160C fan/gas 4. Brush the pasties with the beaten egg and bake for 50 mins-1 hr, or until golden. Leave to cool for 10 mins, then eat hot, or cool completely to pack for a picnic. Will keep chilled in an airtight container for up to two days.
Nutrition Facts : Calories 899 calories, Fat 57 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
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