Silverbeet, Corn & Chicken Pasties |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I don't really like silverbeet but I thought this sounded like a good way to get the greens into your diet in disguise..:lol: From recipes + mag. Ingredients:
1 tablespoon olive oil |
1 brown onion, diced |
1 garlic clove, crushed |
2 cups silver beet, shredded |
1 1/2 cups cooked chicken, shredded |
2 (310 g) cans creamed corn |
4 sheets frozen shortcrust pastry |
1 egg, lightly beaten |
sweet chili sauce, to serve |
Directions:
1. Preheat oven to 200.C/180.C fan forced & lightly grease an oven tray.
2. Heat oil in a frypan over moderate heat. Cook onion and garlic for 3 mins, stirring until soft.
3. Place silverbeet, chicken and corn in a large bowl, stir in onion mixture.
4. Cut each pastry sheet into 2 x 14cm circles, divide chicken mixture between circles and shape pastries by folding pastry over filling and crimping edges.
5. Place pastries on baking tray & brush with egg.
6. Bake for 30 mins or until browned.
7. Serve with sweet chilli sauce.
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