CHICKEN PASTY

CHICKEN PASTY

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INGREDIENTS

60g unsalted butter
1 onion, chopped
1 teaspoon curry powder
1 carrot, peeled, grated
2 sticks celery, chopped
10 button mushrooms, chopped
2 cups shredded, barbecued chicken
270g can corn kernels, drained
1 tablespoon plain flour
375ml (1 1/2 cups) chicken stock
6 sheets puff pastry, defrosted
Milk or egg yolk, to brush pastry

INSTRUCTIONS

• 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 tablespoons 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.

Source: http://www.delicious.com.au/recipes/chicken-pasties/def2dab9- 8ebd-4a8a- 8a43-892c04785e6a
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