Friday, 12 March 2010

Mini Chicken Pasties


1 tbsp vegetable oil
1 small onion chopped finely
1 clove garlic

1 tsp Cayenne pepper
75 grams coarsely grated potato
75 grams coarsely grated sweet potato
200g chicken mince
1 tbsp finely chopped Mint leaves
1 tbsp finely chopped Parsley


Heat oil in a medium frying pan.  Add the onion and cook gently until softened.

Crush the garlic and add it to the pan, cook for a further minute.

Add potato, Cayenne, sweet potato and chicken, cook, stirring, until chicken is lightly browned.

Stir in the mint and parsley


4 sheets ready rolled puff pastry
1 egg beaten lightly

cut 5 x 9cm rounds from each sheet of puff pastry
Place level tbsp of filling of each round and brush edges with egg
Fold edges together making a semi circle
Pinch edges and seal with a fork
Place on greased oven trays and brush with beaten egg
Bake at 200c for 15 minutes until golden brown.

Serve with salad and a dollop of soured cream

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