Homemade pastry coupled with the comforting flavours of chicken and mushroom make this an instant winner. Both chicken mix and pastry can be made in advance and left in the fridge for a quick weeknight meal.
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Makes: 4 Large pasties & 8 small pasties
Ingredients 200 grams of cooked chicken
1 onion diced
5 pieces of shortcut bacon
6 cup mushrooms
Salt and pepper
1 cup of chicken stock
½ cup of milk
¼ cup of flour
1 tablespoon of olive oil
A little butter for frying
1 portion of Quick Rough Puff Pastry or 2 sheets of frozen puff pastry
Preheat oven to 180 degrees.
Sauté onion, bacon and mushroom in a little butter and olive oil. Allow to cook on low until onion is soft.
Add flour and cook for 1 minute.
Add stock and milk. Stir and bring back to temperature. Sauce will thicken within minutes.
Add in cooked chicken. Taste and season well with salt and pepper.
Take off heat and allow to cool before assembling your pasties.
Roll out your rough puff and cut out circles. I make both small and large.
Fill half of circle with mix. Fold in half and crimp edges.
Pierce top of pastries and brush with an egg wash.
Bake for 40 minutes until pastry is golden and puffed.