Chicken And Mixed Vegetable Pasties Recipe
Ingredients
| 1 1/2 cups chopped or shredded cooked chicken | ||
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
| 1 cup frozen peas and carrots,thawed | ||
| Shallots | 1 Tablespoon, chopped | |
| Dried thyme | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Pastry for a double-crust 9-inch pie or 2 refrigerated pie crust rounds | ||
| 1 egg beaten with 1tablespoon water | ||
Directions
1. Preheat oven to 400°F. In a medium bowl, combine chicken, cheese, peas and carrots, shallots, thyme, salt, and pepper.
2. Roll out pastry to make two 9-inch circles (or unfold refrigerated crusts) and cut each circle in half. Mound filling in center of pastry half-circles. Brush edges with egg glaze. Fold over to make 4 triangular pasties and press pastry firmly around filling. Seal edges together by crimping with tines of a fork. Cut 2 or 3 slashes in crust of each pasty to allow steam to escape. Brush tops with egg glaze.
3. Place pasties on an ungreased baking sheet and bake until golden brown, 18 to 22 minutes. Serve warm.
2. Roll out pastry to make two 9-inch circles (or unfold refrigerated crusts) and cut each circle in half. Mound filling in center of pastry half-circles. Brush edges with egg glaze. Fold over to make 4 triangular pasties and press pastry firmly around filling. Seal edges together by crimping with tines of a fork. Cut 2 or 3 slashes in crust of each pasty to allow steam to escape. Brush tops with egg glaze.
3. Place pasties on an ungreased baking sheet and bake until golden brown, 18 to 22 minutes. Serve warm.
Chef
