Spicy Chicken Pasties Recipe 355
SPICY CHICKEN & BACON PASTIES
These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal
Provided by Good Food team
Categories Lunch, Main course, Side dish, Snack
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/ gas 7. Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the chilli and cook for a further min. Season generously with black pepper, plus salt to taste.
- Tip into a bowl and mix with the shredded chicken and spring onions. Unroll the pastry and, with a rolling pin, roll out until it's large enough to cut out 4 circles of pastry, using a large saucer or a side plate as a guide, discarding the trimmings. Lift onto a baking sheet.
- Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.
Nutrition Facts : Calories 439 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1.06 milligram of sodium
SPICY CHICKEN PASTIES RECIPE - (3.5/5)
Provided by á-478
Number Of Ingredients 12
Steps:
- Preheat oven to 180C, 350F. Line baking dish with foil. Heat oil in heavy frying pan, add onion and garlic and cook over med heat for 2 mins. Add all spices and cook 1 minute Add chicken miince and cook 10 mins, til almost all liquid evaporated. stir in peas, coriander and salt. allow to cool. using small plate or saucer, cut 10 cm circles with sharp knife. Place TBSP of mix in centre, fold over and pleat edge to seal. place on tray and brush with beaten eff. Bake 15 mins til golden. uncooked can be prepared ahead.
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From goodfood.com.au
Servings 20Total Time 45 minsCategory Snacks
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- Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with foil. Heat the oil in a heavy-based frying pan. Add the onion and garlic and cook over medium heat for 2 minutes, or until the onion is soft. Add all the spices and cook, stirring, for 1 minute.
- Add the chicken to the pan and cook, stirring occasionally, for 10 minutes, or until almost all the liquid has evaporated. Stir in the peas, coriander and salt, to taste. Remove from the heat and allow to cool.
- Using a small plate or saucer as a guide, cut 10 cm (4 inch) circles from the pastry with a sharp knife. Place a level tablespoon of the mixture in the centre of each circle. Fold over and pleat the edge to seal. Place on the tray and brush with beaten egg. Bake for 15 minutes, or until golden.
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