Chicken and Vegetable Pasty Roll |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A quick to make chicken and vegetable pasty roll. Or you can make individual pasties. Great for at home or take-to-work lunches, and the perfect gourmet tucker for picnics and when you're attending outdoor sporting events. Ingredients:
2 cups cooked barbecued chicken, shredded |
1 cup tasty cheese, grated |
1 egg, beaten |
2 tablespoons fresh chives, chopped |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/2 teaspoon garlic salt |
fresh ground pepper, to taste |
1 (420 g) can mixed vegetables, drained or 1 (420 g) the equivalent quantity of leftover vegetables |
2 sheets shortcrust pastry |
2 tablespoons milk |
Directions:
1. In a large bowl combine the chicken, cheese, egg, chives and herbs; season to taste; and gently stir through the Mixed Vegetables.
2. Lay the pastry sheets with one sheet slightly overlapping the other, to form an oblong; brush the edges with milk.
3. Spoon the chicken mixture along the length of the pastry edge closest to you; fold the pastry ends in and roll it up over the chicken mixture; continue rolling to form a log.
4. Place the pastie log onto a greased baking tray, with the seal side down.
5. Brush the pastry with milk and bake in a preheated oven at 190C for 25-30 minutes or until the pastry is golden brown.
6. Serve hot or cold.
7. Making Individual Pasties: This filling is also suitable for making smaller individual pasties. Use 4 sheets of pastry cut each into 4. Place the chicken mixture onto one corner of the pastry square and fold it over to form a triangle. Seal the edges with milk and press with a fork. Repeat with the remaining ingredients and bake as per chicken roll.
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