These neat puff pastry pasties are filled with a lovely, spicy mixture of chicken chunks, carrots and onion. They are perfect picnic food as they can be made in advance and eaten cold in the fingers, but are also good served hot with accompanying vegetables.
SERVES 4
15 g (1/2 oz) butter
1 small onion, skinned and chopped
2 medium carrots, diced
15 ml (1 tbsp) plain wholemeal flour
5 ml (1 tsp) mild curry powder
300 ml (1/2 pint) chicken stock
5 ml (1 tsp) lemon juice
225 g (8 oz) boneless cooked chicken, chopped
salt and pepper
368 g (13 oz) packet frozen puff pastry, thawed
beaten egg, to glaze
1. Melt the butter in a large saucepan, add the onion and carrots, cover and cook for 4 - 5 minutes, until the onion is transparent. Stir in the flour and curry powder and cook, stirring, for 1 minute. Remove from the heat and gradually stir in the stock. Bring to the boil, stirring continuously, then simmer for 2 - 3 minutes, until thickened.
2. Reduce the heat, add the lemon juice and chicken and season to taste. Leave to cool.
3. When the chicken mixture is cool, roll out the pastry on a lightly floured surface to a 35.5 cm (14 inch) square. Using a sharp knife, cut into 4 squares.
4. Place the pastry on dampened baking sheets, then spoon the chicken mixture on to the pastry, leaving a border round the edges. Brush the edges of each square lightly with water. Fold each square in half and seal and crimp the edges to make a parcel.
5. Make 2 small slashes on the top of each parcel. Brush with beaten egg to glaze.
6. Bake at 220°C (425°F) mark 7 for 15 - 20 minutes or until the pastry is golden brown. Serve with a mixed salad or Brussels sprouts.
