It is a little time consuming but very easy.
This amount makes a lot of pasties so I cooked half and froze half.
They froze really well, I wrapped them in baking paper so they wouldn't stick together.
Makes 12
Get This -
- 30g unsalted butter
- 1/2 onion, chopped
- 1 tsp curry powder
- 1/2 carrot, peeled, grated
- 1 sticks celery, chopped
- 5 button mushrooms, chopped
- 1 cup shredded, barbecued chicken
- 1 cup frozen corn kernels
- 1 tbs plain flour
- 1 cup chicken stock
- 3 sheets puff pastry, defrosted
- Milk or egg yolk, to brush pastry
Note - You can change the vegetable to suit your taste, or to use whatever you have in the fridge. I used carrot, zucchini (finely diced, not grated), cabbage and corn.
Do This -
- Preheat oven to 180°C. Melt butter in a pan over medium heat. Add onion and curry and fry until onions are soft but not brown. Add carrot and celery and cook for 1-2 minutes.
- Add mushrooms and cook for 2 minutes. Add chicken and corn and stir until combined. Stir in flour, then gradually start adding stock, stirring, until mixture thickens. Set aside to cool.
- Cut each pastry sheet into 4. Add about 2 spoons of the mixture to the centre of a piece of pastry. Fold over a corner diagonally to enclose the filling and form a triangle. Use a fork to seal the edges, then brush with milk or egg yolk.
- Repeat with remaining pastry and mixture. Place on a lined baking tray and bake for 20-25 minutes or until golden.
- Serve with a green salad or steamed vegetables
