Chicken and Vegetable Pasty Roll
photo by Chef floWer
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 cups cooked barbecued chicken, shredded
- 1 cup tasty cheese, grated
- 1 egg, beaten
- 2 tablespoons fresh chives, chopped
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon garlic salt
- fresh ground pepper, to taste
- 1 (420 g) can mixed vegetables, drained or (420 g) the equivalent quantity of leftover vegetables
- 2 sheets shortcrust pastry
- 2 tablespoons milk
directions
- In a large bowl combine the chicken, cheese, egg, chives and herbs; season to taste; and gently stir through the Mixed Vegetables.
- Lay the pastry sheets with one sheet slightly overlapping the other, to form an oblong; brush the edges with milk.
- Spoon the chicken mixture along the length of the pastry edge closest to you; fold the pastry ends in and roll it up over the chicken mixture; continue rolling to form a log.
- Place the pastie log onto a greased baking tray, with the seal side down.
- Brush the pastry with milk and bake in a preheated oven at 190C for 25-30 minutes or until the pastry is golden brown.
- Serve hot or cold.
- Making Individual Pasties: This filling is also suitable for making smaller individual pasties. Use 4 sheets of pastry cut each into 4. Place the chicken mixture onto one corner of the pastry square and fold it over to form a triangle. Seal the edges with milk and press with a fork. Repeat with the remaining ingredients and bake as per chicken roll.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!