| 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
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