Chicken and vegetable pasties are a freezer staple for many, but making them yourself is easier than you would think. Use leftover roast chicken, or a store-bought BBQ chook and all the vegies you can find for a dinner to remember. Make an extra batch for a hot work or school lunch!
Ingredients
Method
For the filling, remove chicken meat (including fat) from bones. Roughly chop and transfer to a bowl with any juices.
Heat butter in a large, deep frying pan on medium heat. Add onion, carrot, celery and garlic. Cook, stirring, until tender. Stir in herbs, spices, breadcrumbs and enough oil and water to moisten. The mixture should be the consistency of stuffing.
Transfer to a large bowl. Add chicken meat. Mix well. Roll into tennis- ball size (1-cup) portions. Refrigerate.
Preheat oven to 200°C/180°C fan-forced. Place a pastry sheet on a clean bench. Slice in half widthways if using pastry rolls. Place a chicken ball in the centre of each piece of pastry and lightly press to flatten. Fold over pastry to enclose the filling and seal edges. Trim to form a half-moon shape. Brush with egg wash, season with salt and pepper, and sprinkle with extra herbs.
Place pasties onto a baking tray lined with baking paper. Repeat with remaining pastry, filling and egg wash to make four pasties. Cook for 25–30 minutes or until golden brown.
Serve pasties with salad and lemon wedges.
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