Chicken Pasties

Ingredients

• 60g unsalted butter
• 1 onion, chopped
• 1 tsp curry powder
• 1 carrot, peeled, grated
• 2 sticks celery, chopped
• 10 button mushrooms, chopped
• 2 cups shredded, barbecued chicken
• 270g can corn kernels, drained
• 1 tbs plain flour
• 375ml (1 1/2 cups) chicken stock
• 6 sheets puff pastry, defrosted
• Milk or egg yolk, to brush pastry

Method

1. Preheat oven to 180°C. Melt butter in a pan over medium heat. Add onion and curry and fry until onions are soft but not brown. Add carrot and celery and cook for 1-2 minutes.
2. Add mushrooms and cook for 2 minutes. Add chicken and corn and stir until combined. Stir in flour, then gradually start adding stock, stirring, until mixture thickens. Set aside to cool.
3. Cut each pastry sheet into 4. Add about 2 tablespoons of the mixture to the centre of a piece of pastry. Fold over a corner diagonally to enclose the filling and form a triangle. Use a fork to seal the edges, then brush with milk or egg yolk.
4. Repeat with remaining pastry and mixture. Place on a lined baking tray and bake for 20-25 minutes or until golden