Copyright Caroline Makes dot Net
These mini pasties are a good way to use up leftover cooked chicken, are easy to make (especially if you use shop-bought pastry) and are a nice alternative to sandwiches to take on a picnic or in your lunchbox.
I had some shortcrust pastry in the freezer, and these pie moulds from Lakeland I bought ages ago in the sale and had never gotten around to using.
You get three different size moulds in the box:
I cooked some chicken (you could also use ready cooked) and mixed it with some chopped ham from a tin, a handful of fresh parsley and a little crème fraiche (I would have added onion but my husband doesn't really like it). You can also add peas, mushroom or sweetcorn (cooked) if you like.
Rolling out the pastry, I decided to open out the pie mould and cut around it to get circles of the right size.
I placed the circle inside the mould, put filling in one half and squeezed it shut - this makes it so easy to get the lovely fluted edge you see on Cornish pasties.
I glazed them with milk and baked them in the oven at 180C for about 20-25 mins.
Let me know if you try different variants on the filling!
I'm sharing these with Cook Once, Eat Twice, hosted by Corina at Searching for Spice.
0 comments:
Post a Comment