Who doesn’t love a pastie? This photo is before cooking them as I wanted to freeze them.
I have to admit though, to being useless at making pastry 😦
1 Tbsp olive oil
454g chicken, I used breast but you can use whatever you have
295g tin of condensed mushroom soup
salt and pepper
340g ready-rolled puff pastry sheets, thawed if frozen
1 egg, beaten
Preheat oven to 200C/400F/gas mark 6.
Cut the chicken into bite size pieces.
Heat the oil in a large pan.
Add the chicken to the hot oil and cook for about 10 minutes, add salt and pepper if needed. Cook until it has turned white, you don’t want to brown it.
Add the mushroom soup and cook for 3 – 5 minutes, then leave to cool.
Roll the pastry out to, 30.5cm/12ins then cut into 4 equal squares.
Spoon a quarter of the chicken mixture onto one half of each square.
Brush the edges of the square with a little beaten egg.
Fold the pastry over to make a triangle or rectangle pastie.Seal the edges well and place on a lightly oiled baking sheet. Repeat until all squares are used.
Make shallow slashes in the top of the pastry with a sharp knife, to allow steam to escape.
Brush the pasties with the remaining beaten egg and cook for 20 minutes, or until puffy and golden brown.
Serve hot or cold.
Here’s one I’ve cooked 🙂