Chicken and Vegetable Pastie
Published on 08/12/12
15 minutes to prepare and 45 minutes to cook
Serves 5
Description
This pastie is surprisingly easy to make, especially with the use of bought pastry.
Ingredients
250g chicken mince (you could use beef if you prefer)500g Shortcrust pastry (I use about 5 pastry sheets)
1 onion diced
1 large potato diced
1/2 small turnip diced
1/2 medium carrot diced
30g frozen peas
30g frozen corn
1/2 teaspoon salt
pepper to taste
milk for glazing
Instructions
Preheat the oven to 180 degrees Celsius.In a large bowl mix together the mince, onion, potato, turnip, carrot, peas and corn together. Season with salt and pepper.
Cut the shortcrust pastry sheets into 5 circles, about 18cm in diameter.
Divide the mix into 5 portions and spoon the mixture into the centre of the pastry.
Brush half the circle with water and bring both sides up to join in the middle. Pinch the edges shut.
Prick the top of the pastie with a fork and place on a baking tray lined with baking paper.
Brush with milk to glaze and cook in the oven for about 40-45 minutes.
Allow to cool slightly before serving.
Serve with tomato sauce if desired.
Notes
You can put any vegetables you like in the pastie. I might try making this next time with butter puff pastry.
Comments
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posted 1 decade ago
sounds yummy. try adding a good dollop of horseradish... mmmm