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These started off with the leftover chicken from the chicken pies (https://piespizzaandpasta.wordpress.com/2013/12/12/slow-cooked-chicken-pie/) and were made for a lunch time meal but you could use a whole chicken and make more to make it into a dinner meal or lunch for more than just 2 (2 pasties were made)
This is all that goes into the pasties and it is 1 pack of pre rolled puff pastry, the leftover chicken from the chicken pies (https://piespizzaandpasta.wordpress.com/2013/12/12/slow-cooked-chicken-pie/) and a small amount of thick gravy. You also need to preheat the oven to 180 Celsius (350 Fahrenheit)
this is how i made 2 but you can make more larger or smaller depending on how you feel and how much pastry and chicken you have, but to start i cut 4 squares of pastry about 5 inches square and piled the chicken on in the middle leaving about a inch around the outside and piling it up about 1-1.5 inches high in a dome in the center.
Next I made some thick gravy up and put about 2-3 tablespoons of gravy over the chicken not to fully cover the chicken because that would cause the pastry to go soggy during the cooking process but 2-3 tablespoons over the top is enough to keep the chicken moist and to add a little extra flavor, also you need to brush around the edge of the pasty with some milk or beaten egg to help with the seal in the next step
This is the final stage before cooking and this is where you put the 2nd square of pastry over the chicken and using a fork press down on the edges making a seal all the way around the outer edge and using a sharp knife cut an x in the middle to allow the steam to leave the top of the pasty during the cooking so the pasties don’t go soggy, before cooking you need to brush the top with a little milk or egg wash (whisked egg) this allows the top to go golden brown and not just burn the pastry. Then cook for around 10-15 mins or until the tops have gone golden and then enjoy.
This starts off really simple set of ingredients
1 1.2kg chicken, 1 bag of frozen mixed mushrooms, 1 pack of pre rolled puff pastry and one tin of new potatos, 1 tub of chicken gravy.
To start with you put about 1.5 liters of thin graving into a slow cooker after you put the chicken in filling the cooker upto about 1-2 inches shy of the top of the cooker and put the lid on and turn on high for around 5 hours (this is the long part of the pies because the slow cooker takes a while but gives very succulent juicy chicken)
Once cooked for 5 hours I poured the contents of the cooker into a cullinder so the juices can drain away and the steam can come off the chicken, then carefully strip the chicken of all the chicken into 2 bowls one with the breasts (which are for the pies) and one with the rest of the chicken which are for chicken pastys (which will be another post)
The next step is to preheat the oven to 180celcius (355 farenheight) then cut up the breasts into 1.5cm cubes and add a half a small tin of new potatos and a small handful of mushrooms (I used frozen mushrooms as when this is in the oven they defrost and cook to perfection but fresh can be used to the same effect). If you put the chicken and potatoes and mushrooms into a bowl before the pie dish it makes it easier to mix around then you pour some thick ish gravy into the pie dish covering the ingredients.
after the insides of the pie are done put some pastry over the top of the dish press down around the edges to make a seal and cut the excess pastry off and then brush the top with some milk or whisked egg and then put 2 slits into the top to release the steam when in the oven during the cooking. Then cook for around 15-20 mins or until golden on the top then serve with home fry chips.
This was really simple and easy with very few ingredients and turned out very tasty.
The ingredients were 1 pack pre rolled puff pastry, 1 pack of smoked bacon (smoked is optional), 1 pack of sausage meat (700g only half was used), And a small amount of milk to coat the pastry. Pre-Heat the oven to 180 celcius (350 fareheight)
unroll the pastry and separate into 3 equal rectangles and roll out some sausage meat so its about 3/4 inch thick and then cut up the bacon into 1/2 inch wide strips and add 2-3 rashers worth to each sausage roll laying it onto the sausage meat that you placed onto the pastry just off center to so you can fold it over and seal the roll.
After this you brush a small amount of milk along one edge of the pastry so its damp but not wet then fold over the pastry and crimp the edge with a fork to make sure the seal dosent unstick in the oven.
I’ve put these on some roasting wrap so they don’t stick to the tray, If you slit the pastry a few times down to the meat when its cooking the juices can steam out and not make the pastry soggy when they come out of the oven, before you put them in the oven for the 10-15 min cooking time brush the top with some more milk or beaten egg as this will help make them golden (cook for 10-15 mins or until the top is golden in colour) then enjoy warm or leave them to cool and have them later on.