Ingredients:
Cooking Method:
Chicken & Vegetable Pasties
1 pack of ready-made shortcrust pastry
2 carrots, cut into strips
1/2 small broccoli, cut into small florets
3 chicken breasts cut into strips
small tin of condensed chicken soup
8 medium sized mushrooms, cut into quarters
A little oil for frying
2 carrots, cut into strips
1/2 small broccoli, cut into small florets
3 chicken breasts cut into strips
small tin of condensed chicken soup
8 medium sized mushrooms, cut into quarters
A little oil for frying
Preheat the oven to 200C (180C for fan assisted ovens/Gas mark 6).
Firstly add the small broccoli florets and the carrot strips into a pan of boiling water and boil for 3-4 minutes.
Meanwhile roll out your pastry. Use a tea-plate as a template and cut around your pastry 4 times, so that you are left with 4 circles of pastry. Set aside and leave until the ingredients are cooked.
Place the condensed soup into a small pan and warm through as per the instructions on the tin.
Put a little oil into a frying pan and cook the chicken strips until nicely coloured and cooked through. In the same pan add the mushrooms and cook until browned.
Drain the vegetables and add to the pan with the chicken and mushrooms. Then add some of the chicken soup until it coats all of the ingredients. Season with salt and freshly ground black pepper.
Split the cooked mixture into 4 parts and add to the centre of the pastry circles. Rub some milk around the outside of the pastry circles to help them stick together. Now fold up the pastry on both sides and stick the two sides together, forming a pasty shape.
Crimp the joining of the pasties together with your finger and thumb, brush the pasties with a little milk and bake in the oven for 20-25 minutes.
Firstly add the small broccoli florets and the carrot strips into a pan of boiling water and boil for 3-4 minutes.
Meanwhile roll out your pastry. Use a tea-plate as a template and cut around your pastry 4 times, so that you are left with 4 circles of pastry. Set aside and leave until the ingredients are cooked.
Place the condensed soup into a small pan and warm through as per the instructions on the tin.
Put a little oil into a frying pan and cook the chicken strips until nicely coloured and cooked through. In the same pan add the mushrooms and cook until browned.
Drain the vegetables and add to the pan with the chicken and mushrooms. Then add some of the chicken soup until it coats all of the ingredients. Season with salt and freshly ground black pepper.
Split the cooked mixture into 4 parts and add to the centre of the pastry circles. Rub some milk around the outside of the pastry circles to help them stick together. Now fold up the pastry on both sides and stick the two sides together, forming a pasty shape.
Crimp the joining of the pasties together with your finger and thumb, brush the pasties with a little milk and bake in the oven for 20-25 minutes.
They are a meal in themselves, filled with chicken and vegetables, these pasties are sure to please. Warm, cold, dinner, lunch, on a picnic, anyway you decide to eat them, you will love them. Add some wholegrain mustard and freshly ground black pepper to spice them up a little. Enjoy!
Serves 4
