This week’s recipe is a great option for anyone looking to make a light snack rather than a full-on meal. A flavoursome take on the much-loved Cornish pasty, this homemade meat-pie is both filling and tasty.
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Roast Chicken Pasties
For the pastry
- 550g plain flour
- 200g butter or baking margarine
- 1 tsp salt
- 6 tbsp cold water
- 1 egg, lightly beaten
For the filling
- 200g roast chicken slices
- 100g ready-made stuffing
- 100g tinned new potatoes
- 50g tinned peas
- 50g tinned sliced carrots
- 150ml chicken gravy
- Salt and pepper to taste
- To make the pastry, crumble together the flour, salt and the baking margarine in a bowl by hand until it resembles breadcrumbs.
- Add in the cold water one tablespoon at a time until it forms a dough.
- Wrap this in clingfilm and chill for an hour.
- To make the filling, mix together all of the other ingredients.
- Pre-heat the oven to 180°C. Roll out the pastry and cut into discs using a small plate as a guide.
- Put a large tablespoon of filling just below the middle of the disc.
- Use a pastry brush to spread a little egg around the edge, pull the pastry over and seal shut.
- Use a fork to create the ‘crimp’ pattern around the edge. Pierce with a knife to let the steam out and brush with the beaten egg.
- Bake for 30 minutes. Either serve straight from the oven or eat them cold later.
Recipe by She Who Bakes, via Stork