Recipe

Chicken and vegetable pasties

May 31, 2010 2:00pm
  • 10 mins preparation
  • 45 mins cooking
  • Serves 4, Makes 4 Item
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Ingredients

Chicken and vegetable pasties
  • 2 teaspoon vegetable oil
  • 1 medium brown onion, finely chopped
  • 2 clove garlic, crushed
  • 1 1/2 cup (240 grams) coarsely chopped cooked chicken
  • 2 cup (240 grams) frozen pea, corn and carrot mixture
  • 2 teaspoon dijon mustard
  • 1/2 cup (120 grams) sour cream
  • 1/4 cup (30 grams) coarsely grated cheddar cheese
  • 4 sheets puff pastry
  • 1 egg, beaten lightly

Method

Chicken and vegetable pasties
  • 1
    Preheat oven to 220°C. Oil oven tray.
  • 2
    In a large frying pan, heat oil; cook onion and garlic, stirring, until onion softens. Add chicken, frozen vegetables, mustard, sour cream and cheese; stir until heated through.
  • 3
    Cut one 22cm round from each pastry sheet. Spoon a quarter of the filling in centre of each round. Brush edge of pastry with a little of the egg; fold pastry over to enclose filling, pinching edges together to seal. Place pasties on tray; brush with remaining egg.
  • 4
    Bake pasties about 30 minutes or until browned.

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