Chicken and Vegetable Pasty Roll

Name: Chicken and Vegetable Pasty Roll
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
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 1 (420 g) the equivalent quantity of leftover vegetables; 2 sheets shortcrust pastry; 2 tablespoons milk

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Recipe by bluemoon downunder

A quick to make chicken and vegetable pasty roll. Or you can make individual pasties. Great for at home or take-to-work lunches, and the perfect gourmet tucker for picnics and when you're attending outdoor sporting events! Adapted from a recipe from the Simply Great Meals Club website.

READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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