| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | St, Ivel | 1 | servings | |
INGREDIENTS
| 50 | g | St Ivel Utterly Butterly; (2oz) |
| 350 | g | Skinless and boneless; chicken, diced |
| ; (12oz) | ||
| 175 | g | Lean smoked ham; diced (6oz) |
| 30 | ml | Freshly chopped mixed herbs; (2 tbsp) |
| 15 | ml | Wholegrain mustard; (1tbsp) |
| Salt and freshly ground pepper | ||
| Beaten egg to glaze | ||
| 400 | g | Plain flour; (14oz) |
| 1 | pn | Salt |
| 200 | g | St Ivel Utterly Butterly; (7oz) |
| 1 | Egg yolk; (Size 3) | |
| 1 | lg | Leek; thinly sliced |
| 1 | Clove garlic; crushed |
INSTRUCTIONS
FOR THE PASTRY FOR THE FILLING Preheat oven to 220C / 425F / Gas 7 Sift the flour and salt into a bowl and rub in St Ivel Utterly Butterly until it resembles Breadcrumbs. Stir in the egg yolk and enough chilled water to bind the dough. Chill for 1 hr. Saute the leek and garlic in the remaining St Ivel Utterly Butterly until soft. Remove and set aside. Add the chicken and saute for 5-10 mins. Transfer to the bowl with the leeks and stir in the ham, herbs, mustard and seasoning. Roll out the pastry, then using an 18cm (7in) plate as a guide, cut out 6 rounds. Divide the filling between rounds and brush each edge with cold water. Fold each circle over to enclose the filling and press the edges together. Place the pasties on a greased baking tray. Flute the edges and brush with beaten egg. Cook in the preheated oven for 20 mins, then reduce the temp to 170C / 325F / Gas 3 and cook for a further 40 mins until golden Converted by MC_Buster. Converted by MM_Buster v2.0l.
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