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Lunch-box meals become more exciting with these tasty chicken pasties.
The ingredient of Chicken Pasties
- 60g unsalted butter
- 1 onion chopped
- 1 teaspoon curry powder
- 1 carrot peeled grated
- 2 sticks celery chopped
- 10 button mushrooms chopped
- 2 cups shredded barbecued chicken
- 270g can corn kernels drained
- 1 tablespoon plain flour
- 375ml 1 1 2 cups massel chicken style liquid stock
- 6 sheets puff pastry defrosted
- milk or egg yolk to brush pastry
The Instruction of chicken pasties
- preheat oven to 180u00b0c melt butter in a pan over medium heat add onion and curry and fry until onions are soft but not brown add carrot and celery and cook for 1 2 minutes
- add mushrooms and cook for 2 minutes add chicken and corn and stir until combined stir in flour then gradually start adding stock stirring until mixture thickens set aside to cool
- cut each pastry sheet into 4 add about 2 tablespoons of the mixture to the centre of a piece of pastry fold over a corner diagonally to enclose the filling and form a triangle use a fork to seal the edges then brush with milk or egg yolk
- repeat with remaining pastry and mixture place on a lined baking tray and bake for 20 25 minutes or until golden
Nutritions of Chicken Pasties
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